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Apricot and Vanilla-Bean Preserves

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Preparation info
  • Makes about

    5

    half-pint jars
    • Difficulty

      Easy

Appears in
Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

  • About

Fresh apricots eaten out of hand—at least ones sold in this country—are almost always a little disappointing. This is true even of ones you pick yourself and let ripen on the counter for a few days, until they’re just soft to the touch. (I was told by growers in Washington state that apricots are never picked ripe, as they’re too fragile to travel.) While I wouldn’t say that fruit in general can be improved by preserving, even supermarket apricots, in a preserve like this one, become

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