Lemon-Basil Apricot Preserves

For the first time ever I got to pick fresh apricots last week. And boy did I pick! I ended up coming home with more than a paper bag full of them- Yum! The apricots I picked were a bit more tart, and smaller than the ones I’m used to from the grocery store- it must be the Minnesota soil and weather.

Up until a week ago I would have said that apricots couldn’t grow in MN, I’m happy to find out I was mistaken. They are so delicious, I may even have to plant a tree (or two…).

Since I had such a surplus of apricots I thought a jam would be a great way to enjoy them through the winter. Once I tasted their rich tartness I figured a lemon flavor would go well… And I just happen to have a surplus of lemon-basil growing strongly in my garden. Boom- I knew what I was making; Lemon-Basil Apricot Preserves

The first thing I did, after washing my fruit, of course, was to blend up the lemon-basil. It wouldn’t be good to get a bite on all basil leaf and no apricot on my morning toast! I only blended the basil with a handful of apricots (11 to be exact), as I didn’t want to lose all of the fruit texture from the apricots.

Then I set to mashing up all the other apricots (once pitted). This helps release the fruit from the skin so it can cook down and meld with the other flavors better. It’s amazing how much it looks like squash once you start mashing!

Print Recipe

Lemon-Basil Apricot Preserves

Servings

Pints

Ingredients

• 1/2 Cup Lemon Basil
• 2 Quarts Apricots Pitted and Crushed (about 10 cups whole, pitted fruit)
• 1/4 Cup lemon juice
• 6 Cups sugar
• 4 Tbsp. Powdered Pectin

Servings Pints Ingredients 1/2 Cup Lemon Basil 2 Quarts Apricots Pitted and Crushed (about 10 cups whole, pitted fruit) 1/4 Cup lemon juice 6 Cups sugar 4 Tbsp. Powdered Pectin

Instructions

1. Clean your pint jars (or half-pint jars) so that they are ready to go when your preserves are ready to be canned.
2. After washing apricots and lemon-basil take a handful of the pitted apricots and all of the lemon basil and put in the blender. Blend until smooth.
3. Take 2 cups of apricots at a time and crush using a potato masher. Continue until all the apricots have been mashed.
4. Combine the lemon-basil mixture with the rest of the apricots. Add the lemon juice and sugar. Put mixture on stove on high heat until it boils. Lower heat to medium and simmer for 20 minutes, stirring occasionally.
5. While your apricot preserves cook, put your canning lid tops in hot water to loosen the wax seal.
6. Add pectin and bring back to a boil for 5 minutes.
7. Use a wide-mouth funnel to fill your jars with the lemon-basil preserves. Remember to leave 1/4 inch of headspace in each jar. Adjust the lids and screw on the bands.
8. Process jars for 15 minutes in a boiling water canner. Remove and cool on wire racks. You can turn the jars upside down after 20 minutes to even distribute the fruit, if you wish.

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And Enjoy!