Homemade apricot preserves with a vivid orange color and distinct pieces of fruit. They retain the apricots’ natural aroma and are delicious with breakfast, spread on bread, or used in desserts.
Toss the halved apricots with the sugar. Cover and refrigerate overnight. The apricots will release their juices and the sugar will dissolve.
Add half of a 200 ml measure of water to the mixture and bring to a boil over medium heat. Increase the heat and cook, skimming off the foam. To keep the fruit intact, stir gently from time to time by swirling the pot.
When the syrup thickens and the fruit looks glossy, add the lemon juice and boil for 5 more minutes. To test the consistency, drip a little onto a plate; if it leaves a trail, it is ready.
Fill sterilized jars with the boiling preserves and seal them. Turn the jars upside down to cool, then store in a cool place.
To keep the apricots in distinct pieces, choose fruit that is slightly firm rather than very ripe, and simmer carefully after macerating it with sugar. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Sterilize the jars and fill them with the boiling preserves.
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