Day 236: Apricot Nectar

Apricot Nectar
Day Two Hundred and Thirty Six (11.01.2013)
Processing: Boiling Water Canner 15mins
Storage: 12 months +
Once I have made enough apricot jams and fruit sauces (and canned apricot halves), I use the last of the apricots to make lots of apricot nectar (apricot puree/juice). Perfect to grab a pint jar and make apricot chicken for dinner for my family :)


fresh apricots, washed, drained, pitted and halved
sugar (optional) - I omitted
Prepare apricots.
Wash apricots, drain and then cut in half and remove stones. Leave skins on. Add 1 cup water for every 4 cups of apricot halves. Bring to a boil. Simmer 15mins.
Puree apricots.
Puree in a food processor, blender or immersion blender. I also run mine through a food mill quickly. Add sugar if you like (I don't). If adding sugar, heat on medium until sugar has dissolved, then bring to a boil.
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes. You can use half-pint, pint or quart-sized jars in this recipe.
Prepare lids.
While you are heating the apricot puree, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you heat the juice and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot apricot nectar into hot jars.
Immediately spoon hot apricot nectar into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
Boiling water canner processing.
Process in boiling water bath canner for 15 minutes (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.
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.
For more photos of this recipe, visit

Share on: