Apricots In Syrup

Apricots In Syrup

Let's preserve in-season apricots in syrup. Make a dessert with the preserved apricots.


Apricots (fresh)
1 kg
250 g
250 g
White liquor (high-alcohol content flavorless liquor)
2 tablespoons
Use 2 tablespoons of white liquor for a 800 ml jar.


1. Sterlize the jars and lids in boiling water.
2. Invert the jars on a clean kitchen towel.
3. Wash the apricots. Cut them into half following the peach-like line that runs lengthwise on the fruit. Take out the pits.
6. Make the syrup. Bring the water to a boil, and dissolve the sugar.
7. Bring plenty of water to a boil in a pot, and put the apricots as well as the pits in. Boil the fruit on high heat for about a minute and a half.
8. Drain the apricots into a colander. Pack the apricots and pits into storage jars, leaving no gaps.
9. Put a little white liquor into the jar. Bring the sugar syrup back to a boil, and pour it into the jars up to the rims. Screw the lids on loosely.
10. Put the jars in a hot water bath with the lids still loosely screwed on, and boil the jars for 7 minutes to eliminate the air in them. Screw the lids on tightly and boil the jars for another 5 minutes.
11. The jars are really hot, so be careful as you take them out of the pot. Invert them and leave them to cool down overnight.

Story Behind this Recipe

I happened to find some fresh apricots at the supermarket one day and challenged myself to preserve them in syrup. It's been 4 years since my first attempt. The first year I just made a small amount, and perhaps because of that it was a big success. The next year I reduced the sugar, but that version wasn't sweet enough, so I took the syrup out of the jar and added more sugar. On the 3rd year I wasn't able to seal the top on properly, so I had to throw away half of the 5 kilos I'd preserved.