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Traditional Canned Apricots

September 27, 2011 by Valerie Lugonja 7 Comments

With the not-so traditional addition of Thyme!

I have taken a real leap of faith here. Even now, I am asking myself, “Why didn’t you just do one jar with thyme as a trial?” But, that is not how I tend to do things. It is all in. I believe they will be sensational. I hope I am right. Belief and Hope: is my use of these two holy grails blasphemous? Yikes.

I made a light sugar syrup with a two to one ratio: two cups of water to one cup of sugar. I steeped some thyme in it with some apricots for a trial. It was deadly yummy. So, I forged ahead: Belief and Hope – based upon some semblance of factual evidence. We shall see. The jars are certainly beautiful enough.

I bought the beautiful small rosy apricots from Patricia’s at City Market for 26 dollars for a 30 pound case. The other two venues were selling them for thirty a case and both were the larger varietals. They are meatier and far less flavourful. Bigger is not always better! The smaller apricots are consistently much livelier in flavour and have a juicier texture.

I did preserve some without thyme.

But, not too many.

I made about twice this many. I plan to make a puffed pastry frangipan tart topped with these globules of summer golden love in the dead blue of winter. The thyme should really compliment the frangipan and the apricot. My fingers are crossed.

Preserving Apricots with Thyme in a Light Simple Syrup

Ingredients:

  • a case of apricots, carefully pitted so that the fruit remains whole
  • sterilized canning jars
  • sprigs of thyme
  • enough sugar syrup to fill all jars: two cups water to one cup sugar brought to a boil, then simmered until sugar is melted

Instructions:

  1. Heat up water bath in canner while preparing the fruit
  2. Place a sprig of lovely thyme into each jar and fill with apricots as snug as possible, without squishing them
  3. Heat sugar syrup until hot
  4. Boil lids with rubber on them for one minute
  5. Pour sugar syrup into each jar leaving 1/2 inch at the top for breathing room; be sure rim is clean and top with lid
  6. Screw on ring until just tight
  7. Once all are done, ensure water bath is boiling; place jars into the canner and process at a nice simmer for 20 minutes per litre or 15 minutes per half pint
  8. Store in a cool dark place for up to a year

Note: Preserve the fruit without the Thyme; it is too strong “over thyme” and is much better to add a few fresh sprigs to an open jar 24 hours before serving (This was my first time, and I discovered this the hard way. They were still delicious on tarts and in open faced pies with a marzipan layer beneath. They were off putting in a bowl, or over cake or ice cream.)

 

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Filed Under: Canadian Food, Preserves Tagged With: Apricots, Thyme

About Valerie Lugonja

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Comments

  1. Michelle says

    September 27, 2011 at 8:34 pm

    Valerie, those apricots are the most beautiful things I’ve seen for a long long time. The pictures literally have me drooling over the keyboard… just beautiful!

    Question for you. How did you pit them without cutting them up?

    Reply
    • Valerie says

      September 27, 2011 at 9:05 pm

      Michelle,
      Thanks – they were just lovely produce from Patricia! I simply cut a slit in the side of each one and pulled out the pit. Quite easy, but then closed it to pack into the jar. I read that they will hold their shape better that way and I really cannot wait to “mess with them” when I have time to do nothing else in the cold weather.
      🙂
      valerie

      Reply
  2. Lizzy (Good Things) says

    September 27, 2011 at 9:08 pm

    Stunning! No other words needed.

    Reply
  3. Heavenly Housewife says

    September 28, 2011 at 12:39 am

    OMG daaaahling, these are going to be soooooooo good, I have absolutely no doubt. I am just thinking of all the ways I’d want to eat them: with ice cream, with greek yogurt and honey, with hot cereal…
    why cant you be the nice neighbor who lives next door to me so you can bring me a jar? WHY???
    *kisses* HH

    Reply
  4. bellini says

    September 28, 2011 at 4:29 am

    If you say it is so I believe in you Valerie. Thyme is such an inviting flavour with sweet treats.

    Reply
  5. Kate says

    September 28, 2011 at 1:09 pm

    I’m definitely “all in” myself!

    Reply
  6. The Starving Student says

    September 29, 2011 at 6:40 am

    I have never seen canned apricots before, those look good! So fresh!!!

    Reply

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