Canned Honeyed Apricots
Prep time
Cook time
Total time
Recipe adapted from the All New Ball Book of Canning and Preserving
Serves: 5 one pint jars
  • 3½ Cups Water (875ml)
  • 1 Cup Honey (250 ml)
  • ¼ Cup of Lemon Juice (60 ml)
  • 1 cinnamon stick
  • 1 Tbsp lemon zest
  • ½ vanilla bean, split lengthwise
  • 5 lbs firm, ripe apricots, halved and pitted
  1. Combine the water, honey, lemon juice, cinnamon stick, and lemon zest in a 6-quart stainless steel or enameled Dutch oven. Scrape seeds from vanilla bean, add seeds and vanilla bean to honey mixture.
  2. Bring to a boil; add apricot halves. Return to a boil; reduce heat and simmer 3 minutes. Remove and discard cinnamon stick and vanilla bean.
  3. Pack hot apricot halves, cut side down, in a hot jar, leaving ½ inch headspace. Ladle hot syrup over apricots, leaving ½ inch of head space. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip tight.
  4. Place jar in boiling water canner. Repeat until all jars are filled.
  5. Process jars 20 minutes in boiling water. Turn off heat. Remove lid and let jars stand 5 minutes. Remove jars from water canner and let cool.
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