Bottled Apricots in Vanilla & Star Anise
Recipe: #31252
January 10, 2019
Categories: Desserts, Apricot, Canning/Preserving, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Water, Sugar, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE recipe makes 2 litres."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (631 g)
- Calories 477.4
- Total Fat - 1.1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 4.4 mg
- Total Carbohydrate - 124.2 g
- Dietary Fiber - 10.4 g
- Sugars - 110.3 g
- Protein - 1.9 g
- Calcium - 49.7 mg
- Iron - 1.8 mg
- Vitamin C - 100.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
Meanwhile, halve the apricots and discard stones and then pack the apricots in four sterilised 500ml preserving bottles.
Step 3
Pour the syrup over the apricots, leaving a 2cm gap from the top to allow the syrup to expand while cooking.
Step 4
Fit lids, then place in a large pan and cover with boiling water and simmer for 20 to 25 minutes.
Step 5
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.
Step 6
Store in a cool dark place for up to 2 years.
Step 7
TIP - you can use the same cooking method to cook your favourite stone fruits such as plums and peaches.
Tips
No special items needed.
1 Reviews
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