Spiced Apricots

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1lb/450g dried apricots
  • Β½ oz/15g cloves
  • Small piece of cinnamon stick
  • Β½ oz/15g allspice
  • 1Β½ pints/750 ml white vinegar
  • 1ΒΌlb/575g sugar


Put the apricots in a bowl, cover with water and leave to soak overnight. Tie the spices in a piece of muslin and suspend in a pan. Add the vinegar and bring to the boil. Drain the apricots, add to the vinegar and simmer for 10 minutes. Lift out the apricots with a perforated spoon and put into hot preserving jars. Stir the sugar into the vinegar, bring to the boil and boil for 5 minutes until syrupy. Take out the bag of spices, pour the syrup over the fruit and seal tightly.

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