Apricot Preserves Recipe | Canning with Wisdom Preserved

[@skibumreno8942]

I’ve been canning pasta sauce for years. First time trying preserves. Watched my noni do it for years. First time try for me and it worked great! THANKS

[@WisdomPreserved]

We are so glad it worked well. I loved watching my grandma work in the kitchen. Those are great memories. It's probably part of why I love canning so much.

[@anarayaa4399]

Did enjoy watching and hearing you two, so warm and real 😊❤

[@WisdomPreserved]

Thank you so much! We're glad you enjoyed it.

[@vickielovesrandy]

I use 2-1/2c sugar and it’s still very sweet and so so good!

[@jeanninemassey2462]

Last week I had a very delicious apricot-filled turnover it was so good at our local farmers mkt

[@WisdomPreserved]

Sounds great!

[@mariemendoza2011]

So you have to boil it after putting it in the mason jar? That preserves it better?

[@WisdomPreserved]

Placing the jars in the boiling water bath for a certain length of time both kills off any harmful bacteria and seals the lid. This preserves our food for up to 3 years before the nutritional content begins to decrease. If you just wanted to use it right away you could skip this step. Here is a link to our video that gives more details on the boiling water bath: kzbin.info/www/bejne/iZampWhvrap2aLM

[@mmss6179]

Question- I just found this video and really want to make this however I don’t think I can find fresh apricots now at grocery store. Can I use dried apricots to make this? If so, would I need to rehydrate them?

[@WisdomPreserved]

Hmm. Interesting question. I think I would rehydrate them but I'm not sure how well it would work. If you try it we would love to know your results.

[@pieyedapple]

Thank you, so much, for the step-by-step instructions. I think I need to use a thermometer, next time...my jams always come out too brown, in spite of the citrus and quick, hot cooking...

[@WisdomPreserved]

The thermometer makes it so much easier to know when you are at the right stage to stop.

[@spillthetea4885]

9:25 what?! Subscribed! Subscribed!

[@sarahlundquist2276]

You say at the end that it’s like a syrup…I’m wanting a spreadable jam…can you tell me how to get from the syrup consistency to a thicker jam?

[@WisdomPreserved]

I would make an actual jam. Here is one of our recipes for apricot ginger jam that is amazing: wisdompreserved.life/how-to-make-ginger-apricot-jam-without-pectin-canning/ The ginger is subtle but if you are not a fan of ginger you can omit it from the recipe.

[@pamgraves]

How long do ya boil the apricots

[@WisdomPreserved]

Bring the mixture to a boil, stirring until the sugar dissolves. Cook rapidly over high heat to the gelling point of 220 Degrees Fahrenheit, stirring constantly. Remove from heat.

[@sgmarr]

Italian cakes us this for center layer and flavour.

[@WisdomPreserved]

That sounds like it would be fabulous. I'll have to try that.

[@brigittetanner9244]

WAYYYU TOO MUCH SUGAR!!!!😮

[@WisdomPreserved]

I know. It looks crazy but it is oh so good. (In moderation of course.)