Apricots have a complex sweet-tart flavour that marries well to a wide variety of spices. Generally, fresh apricots reach their full potential when cooked -- roasted, poached, sautéed or incorporated into baked goods.
Yield: 6 x No.31 bottles
Before you start, run the jars through the dishwasher.
6 kg of apricots washed, dried and halved with the stones removed (reserve two stones per bottle)
6 cinnamon sticks
2 tablespoons of sugar per bottle (option to leave it out)/coconut sugar works well too.
1. Pack apricots into No 31 bottles (tightly as they are prone to shrink as they age). Add cinnamon sticks and sugar over the top.
2. Top up the bottle with water (room temperature ensuring to leave a 12mm headspace at the top of the bottle).
3. Place the lid on top of the bottle. It should fit neatly onto the rubber seal;
4. Lock the lid in place by using the clip. This simple clip places pressure on the lid, allowing air inside the bottle to escape during the cooking process, without allowing water into the bottle.
5. Process as per preserver type
*Chefs Note: cardamom, ginger and vanilla bring warmth and depth to the flavour, a great replacement idea.