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Preserved Apricots

Preserved Apricots is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving apricots sugar syrup before storing in jars. The full recipe is presented here and I hope you enjoy this classic British version of: Preserved Apricots.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+over-night macerating)

Makes:

2 jars

Rating:

Tags : British Recipes

This is a classic recipe for a Victorian version of Preserved Apricots that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

Pare apricots, and remove the stone without dividing the fruit; lay them in a dish, and strew over them an equal weight of sugar; let them stand for a night, then simmer gently, add the kernels which have been previously blanched, skim till clean, place the fruit into jars, pour the syrup over it, let it cool, and then fasten down.

Modern Redaction

Ingredients:

20 apricots
100g sugar per 100g of apricots

Method:

Pare the apricots then weigh before carefully removing the stones without dividing the fruit. Place the fruit in a pan then measure out an equal weight of the sugar. Strew this over the fruit then set aside over night.

In the meantime, crack the apricot pits and remove the stones. Bring a pan of water to a boil, add the pits and blanch for 3 minutes. Drain, allow to cool then rub off the skins to blanch. Place the pan of fruit and sugar on the heat, add the blanched kernels then bring to a simmer. Cook gently, skimming the surface until clean, for about 2 minutes, or until the apricots are just tender. Spoon into a sterilized and warmed jar then pour over the syrup and secure the lid tightly. Allow to mature for at least a few weeks before use.

Find more Traditional Victorian Recipes Here