CookEat Recipe
Apricot Preserve for the Fridge
Smooth apricot preserve made by weighing the cooked fruit purée before adding sugar. Makes one variable-size batch. Weigh the cooked, sieved fruit first and use 800 g sugar per kilogram of purée; the ingredient quantities depend on that weight.
Method
Steps
Step 1
Gather the ingredients: Ripe, sound apricots, any practical batch size; 800 g fine white sugar per 1 kg cooked, sieved apricot purée.
Step 2
Wash the apricots, split them and remove every stone. Put the fruit in a heavy saucepan without added water. Cook gently, stirring and crushing with a spoon, for about 30 minutes until soft.
Step 3
Pass through a sieve to remove skins and fibres. Weigh the resulting cooked purée. For each 1 kg purée, weigh 800 g sugar; for example, 500 g purée needs 400 g sugar.
Step 4
Return the purée and measured sugar to the pan. Cook, stirring frequently to prevent sticking, until a teaspoonful on a cool plate flows slowly when tilted.
Step 5
Transfer to clean small heatproof containers. Cool promptly and refrigerate at 4°C or colder. Use within 2 to 3 days or freeze in freezer-safe containers, leaving expansion space.
Step 6
For peach preserve, use ripe soft-fleshed peaches and follow the same cooking, sieving and sugar-to-cooked-purée ratio. This is a refrigerated or frozen preserve, not a tested shelf-stable canning method.
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