When its
apricot season, apricot nectar is one of the last recipes we preserve, to utilise
any number of fresh, ripe apricots we purchase from a local orchard. Apricots
are not very juicy compared to other fruit, so apricot nectar contains apricot
juice and pulp, with sugar for sweetness to your liking. Apricot nectar is a
staple for making apricot chicken, glazing ham (or pork chops) and is also
delicious in smoothies, mocktails, cocktails and desserts.
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Ingredients
for APRICOT NECTAR
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Yield: 4 cups
(1 Litre / 1 Quart)
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Yield: 18 cups
(4.5 Litres / 9 Pints)
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Yield: 28 cups
(7 Litres /7 Quarts)
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Apricots,
Fresh or Frozen, Diced
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900g (2 pounds)
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4kg (9 pounds)
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6.3kg (14
pounds)
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Water
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1 cup
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4 1/2 cups
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7 cups
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Sugar,
White (Optional)
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1/4 cup
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1 cup
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1 3/4 cups
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Plus
3g (1 teaspoon) ascorbic acid
powder (or crush
6 x 500-milligram pure vitamin c
tablets) dissolved in 4 litres
(1 gallon) of cold
water to prevent
oxidation during fruit
preparation.
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METHOD:
1. Clean jars (or bottles) and equipment by washing in hot soapy water
and rinsing well before use.
2.
Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined
with a cloth. Cover jars with water and bring to a boil, boiling for 10
minutes. Once the time is up, turn the heat off and leave jars in the hot water
until ready to fill.
3. Place lids into a bowl. Cover with boiling water. Remove the lids from
the water when you are ready to place them onto the jars to seal.
4. Use firm, ripe apricots for preserving. Wash apricots
and drain well. Remove skins (optional), stems and blemishes. To remove apricot
skins: dip apricots in boiling water for 30-60 seconds, then place them into
a bowl of cold water. Remove skins.
Cut apricots in half and remove pits. Slice or
dice or leave as halves. Place apricots into ascorbic acid solution to prevent discolouration (3g/1 teaspoon ascorbic
acid powder - or crush 6 x 500-milligram pure vitamin c tablets - dissolved in 4 litres/1 gallon of cold water). Repeat preparation with
remaining apricots. If using
frozen apricots: place frozen apricots into a bowl and thaw
overnight in the refrigerator. Any juice in the bowl will be added to the
recipe as part of the fruit weight.
5.
Measure apricots and water into a pot. Cover and gently simmer, stirring occasionally,
for 15 minutes or until apricots are very soft. Remove from heat.
6. Press apricots through a sieve or food mill (or mash/puree
with a food processor, blender or immersion blender).
7. Add sugar (if using) and heat on low until
sugar has dissolved.
8.
Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour
the hot apricot nectar into the hot jars to 1cm (1/2 inch) from the rim.
TIP: use a jug and jar funnel to fill jars.
9. Wipe jar rims with a clean, damp cloth to remove any food residue.
10. Remove lids from hot water and seal jars i.e. twist to secure
“fingertip tight”.
11. Process jars in water bath or
pressure canner as per charts below:
BOILING WATER CANNER (WATER BATH): 12.
Return jars of apricot nect ar into the pot of boiling water and boil for the
processing time stated below. Start the timer once the water comes back to a
full boil.
13. Turn off the heat source once the time is up. Remove jars from hot
water after 5 more minutes. Cool jars overnight on a heatproof surface i.e.
wooden board or towel. Do not adjust lids during this time.
PRESSURE
CANNING (DIAL OR WEIGHTED GAUGE):
12. Place sealed jars into the pressure canner
and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin
timing once the white steam is constant). Then add weights (or cover) and bring
to the required pressure level for your altitude (see charts below). Once the
pressure is reached, process for the time stated in the charts below for your
altitude. Reduce/increase the heat source to keep the pressure at the constant
level.
13. Turn off the heat source once the time is up.
Allow the pressure canner to return to zero and then remove the lid (be
careful, lid and canner will be very hot). After 5 more minutes, remove jars
from the pressure canner and place them onto a heatproof surface (i.e. wood board
or a towel). Do not adjust lids during this time.
14.
The next day, check jars have sealed before labelling and dating clearly.
15. Store jars of apricot nectar in a cool, dark and dry place (i.e.
pantry) for up to 12 months. Jar lids should remain tightly sealed during
storage, and not flex up or down when pressed (which indicates jar seal
failure, do not consume).
16. Refrigerate jars upon opening and consume contents within 5-7 days.
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Processing
Time for APRICOT NECTAR in a
Boiling Water Canner
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Jar Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 -
3,000 feet
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Altitude
3,001 -
6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 1 Litre
(quarts)
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15
minutes
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20 minutes
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20 minutes
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25 minutes
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Processing
Time for APRICOT NECTAR in
a Weighted Gauge Pressure Canner
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Altitude
Pressure Levels
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Packing Style
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Jar Size
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Processing Time
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0-1000ft
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>1000ft
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Hot Pack
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< Quarts (1L)
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8 minutes
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5 PSI
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10 PSI
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Processing
Time for APRICOT NECTAR in a Dial Gauge Pressure Canner
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Altitude Pressure Levels |
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Packing Style
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Jar Size
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Processing Time
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0-2000ft
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2001-4000ft
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4001-6000ft
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6001-8000ft
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Hot Pack
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< Quarts (1L)
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8 minutes
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6lb
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7lb
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8lb
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9lb
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NOTES:o
Low/no-sugar: yes, this recipe can be made with no
added sugar, however the sugar helps preserve the colour and adds a little sweetness
to the tart apricots. More sugar is recommended if you want an apricot nectar closer
to the sweet level of store-bought apricot nectar.
Author:
Megan Radaich
Image credit: Megan
Radaich