Apricot Pie Filling

Processing: Boiling Water Canner 30 minutes
(half-pints, pints, quarts)
Storage: 12 months +
Yield: 4 cups per batch
      
Make homemade apricot pies in minutes! Simply pour into a pie shell, cover with the top and bake. Quart (950ml) jars are great for family-sized pies; half pint (1-cup) jars of canned pie filling make approx 4 x mini pies. Pie filling is also delicious stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream or other desserts.
   
PLEASE NOTE: This recipe makes 1 x quart jar. To make larger batches, multiply by the number of jars you wish to make (we recommend using 2 or 3 large pans for large batches) or refer to the chart at the end of this recipe.
        
Ingredients:
3 1/2 cups apricot quarters

water, for cooking
1 1/2 cups water (or apple juice), chilled
1 cup sugar
1/4 cup Thermflo (or Clearjel)
1/4 cup bottled lemon juice           
    
Prepare jars.

Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
   
Prepare fruit.
Wash and halve apricots, removing stones and skins (optional). Quarter fruit. Place apricot quarters into a bowl of water (with half a lemon squeezed in the water) to prevent browning whilst preparing the remainder. Using a slotted spoon, place apricot into a pan in a single layer. Cover with water and bring to a boil. Simmer fruit for 1 minute, then use the slotted spoon to remove to a bowl, and repeat with remaining apricots in the pan. Cover fruit to stay hot.
      
Make fruit pie filling.
Whisk sugar, Thermflo and water together. Heat until thick. Remove from heat. Whisk in the bottled lemon juice. Immediately stir the apricots into the pie filling, adding extra apple juice if too thick, and bottle immediately.

     
Prepare lids.

Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
 
Ladle hot pie filling into hot jars.
Immediately ladle the hot fruit pie filling into hot jars, leaving 1inch (2.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel then seal.


Process jars in a boiling water canner.

Process in a boiling water bath canner for 30 minutes, adjusting for altitude if required. Start timer once water returns to a full boil. When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
   
  Apricot Pie Filling Processing in Boiling Water Canner
Style of Pack Jar Size
Altitude
0 – 1,000ft
Altitude
1,001 – 3,000ft
Altitude
3,001 – 6,000ft
Altitude
≥6,000ft
Hot
Half-pint
Pint
Quart
30 minutes
35 minutes
40 minutes
 45 minutes
  www.foodpreserving.org
     
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. Please note fruit pie fillings will have tiny bubbles present after processing.  
      
FLAVOUR IDEAS:
  • Add 1/2 - 1 teaspoon of ground spice/s: try black pepper, cardamom, cinnamon, ginger or vanilla;
  • Replace the water with pineapple, orange or apple juice, or a sweet white wine instead;
  • Replace the white sugar with brown sugar;
  • Add 1-2 tablespoons of liqueur to your pie filling: try amaretto, cherry, or orange liqueur, brandy or rum;
   
  Apricot Pie Filling Ingredients
1 Quart (4 cups) 7 Quarts (28 cups)
Apricots, quartered 3 ½ cups 24 ½ cups
Water, chilled 1 ½ cups 10 ½ cups
Sugar 1 cup 7 cups
Thermflo (or ClearJel) ¼ cup 1 ¾ cups
Bottled lemon juice ¼ cup 1 ¾ cups
  www.foodpreserving.org

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