January 10, 2019
Desserts, Fruit, Apricot,
Budget-Friendly, Canning/Preserving, Easy/Beginner Cooking, Small Batch Cooking, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Water, Sugar more
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"From our weekday newspaper The West Australian. Times are estimated. NOTE recipe makes 2 litres."
Put water in a large saucepan with the vanilla and star anise and bring to the boil over a high heat and them simmer for 45 minutes or until reduced to one litre and then add sugar and bring back to a simmer and cook for 2 to 3 minutes until the sugar dissolves.
Meanwhile, halve the apricots and discard stones and then pack the apricots in four sterilised 500ml preserving bottles.
Pour the syrup over the apricots, leaving a 2cm gap from the top to allow the syrup to expand while cooking.
Fit lids, then place in a large pan and cover with boiling water and simmer for 20 to 25 minutes.
Line a tray with a tea towel and carefully remove jars from water and invert onto prepared tray with the lid down, this action will sterilise the lid and set aside overnight at room temperature until cool.
Store in a cool dark place for up to 2 years.
TIP - you can use the same cooking method to cook your favourite stone fruits such as plums and peaches.
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