Meatless Monday in Honor of Chef Jeff: Dried Apricot Preserves
Fall is coming, and with fall comes school lunches for those with kids (or who save money by packing their own lunch)! For those peanut butter sandwiches, try dried apricot preserves!
Want more recipes? Come to Chef Jeff’s Junior Chefs: Back to School! Kids ages 8-18 will learn how to craft their own tasty lunches to bring to school, and get a reusable lunch bag to keep!
This recipe and photo comes from the wonderful Chef Jeff.
Dried Apricot Preserves
- 16oz dried Blenheim Apricots (Trader Joe’s Brand)
- 16oz dried non-sulfered Apricots (Trader Joe’s Brand)
- 1 cup water
- 1/2 cup brown sugar (or to taste)
- Juice of 2 lemons
- 1 tsp vanilla extract
- Depending on your preferences, either dice the dried fruit or add whole to a large heavy pan. Add water, sugar, lemon juoce and vanilla. Bring to a gentle simmer and cook until thickened about an hour or so.
- Scald 6 pint jars in a large pot of simmering water fitted with a rack or a kitchen towel (you’ll use this pot to pro- cess the jars as well) Place the lids in a bowl of hot water to soften the seals.
- Right before filling the jars put the jars on the counter. Carefully fill the jars, leaving 1/2 inch space from the rim of the jar. Tap the jars gently on the counter to close any air pockets.
- Wipe the rims of the jars with a clean towel , seal with the lids, then screw on the bands until snug but not tight.
- Return the jars to the pot with the rack and add enough water to cover by 1 inch.
- Bring water to a boil, and process the jars for 15 minutes (start timing from when the water returns to a boil).
- Turn off the heat and leave the jars in the water for a few more minutes.
- Remove jars from the pan and let cool completely.
Give it a try and tell us how it goes!
Pay it Forward!