Flavorful with a gorgeous color, this juice won several Best of Division and other special awards. Linda makes it in early summer when local apricots are at the peak of ripeness. Linda likes the sweetness of this nectar, and so did the judges, but you can reduce the sugar if you prefer a tangier juice.
MAKES: about 4 pintjars or two 1-quart jars
INGREDIENTS:
- 4 cups pitted, peeled, and sliced ripe apricots (about 3 pounds apricots)
- 4 cups water
- 2 cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot, combine the apricots and water. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until the fruit is tender. Remove the pot from the heat and skim off any foam.
- Press the apricots and liquid through a food mill or fi ne-mesh sieve. Discard the stringy pulp.
- Rinse the pot and return the apricot juice to it. Stir in the sugar and cook over medium heat, stirring constantly, until the sugar is completely dissolved. If the juice is too thick, add more water to thin it to the desired consistency. Stir in the lemon juice. Remove the pot from the heat.
- Ladle the juice into hot jars, leaving ½-inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint and quart jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
