Apricot Halves with Honey and Ginger

Name: Apricot Halves with Honey and Ginger
Yield: Makes about 4 pint jars
Cuisine: Georgian
Ingredients: Zest of 1 lemon, removed in large strips with a vegetable peeler; ½ cup strained fresh lemon juice; ¾ cup sugar; Zest of 1 lemon, removed in large strips with a vegetable peeler; 4 pounds small ripe apricots, halved and pitted (no need to peel); 4 teaspoons chopped fresh ginger or crystallized ginger; ½ cup mild honey; 4 teaspoons chopped fresh ginger or crystallized ginger

Preparation info

Makes about
4
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Serve these with a panna cotta or flan, in small bowls with a crisp cookie on the side. Or use them in place of the peaches in Toffee-Topped Vanilla Peaches.

Ingredients

4 pounds small ripe apricots, halved and pitted (no need to peel)
½ cup strained fresh lemon juice
Zest of

Asia
Georgia
Preserve
Summer
Vegetarian
Gluten-free

Method

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

Sprinkle the apricots with a little of the lemon juice and set aside.

In a large pot, combine the remaining lemon juice, the lemon zest, sugar, honey, and 4 cups water. Bring to a boil, stirring to d