Apricot Preserves Recipe
This delicious and fragrant apricot preserves may be one of the most delightful sweets you’ve ever tasted. I remember, as a child, how my grandmother would spent hours making this very Armenian preserves. She’d ask us to crush apricot seeds and peel them carefully, so that she can add those to the apricot preserves and make it even tastier. But since the Californian apricots don’t have sweet seeds , I use blanched almonds. Perfect replacement , with less hustle.
I wasn’t planning to make another apricot preserves for this season, but got nostalgic and made some for myself. Posted the picture on my instagram and Facebook page, to my surprise , got many requests to do the tutorial and share the recipe.
Here you go and hope you’ll enjoy it!
3 lbs apricots, when choosing apricots be sure they aren’t too ripe or too large in size
2 ½ lbs granulated white sugar ( for Armenian apricots , use only 1 ½ lbs sugar)
⅔ cup hot water
1-2 tbs Amoretti rose syrup ( add more to your taste)
⅔ cup almonds + cold water
Place about 1 cup of sugar and hot water into a wide pot, and stir until the sugar melts
Carefully cut and remove the seeds from the fruit, refer to YouTube tutorial for more details
Place the fruits in the pot with syrup and pour the rest of sugar over
Start cooking on a medium to low heat, more juice should come out from the fruit
Let it cook and boil about 30-35 minutes, gently stir the pot every once in awhile
Do not stir the fruit with a spoon, only the pot itself
It’s a good idea to, carefully, using two wooden spoons, turn the fruits a few times
After cooking 30-35 minutes, turn off the heat and let the preserve to rest and cool down about 35-45 minutes, you can even leave it in for longer
Add rose syrup, blanched almonds and start cooking again, on a low to medium heat about 35-45 minutes, remember to turn the fruit a few times, making sure everything is cooked evenly
If during the cooking, some of the fruits get very tender, remove and set aside , you’ll add it back to the pot after everything is cooked
Store the ready preserves in sterilized glass jars for many months