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Bottled Apricots With Vanilla

A community recipe by

Not tested or verified by

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Nice served with plain ice-cream


Serves: 1

  • 3 pounds firm, ripe fresh apricots
  • 4 ounces superfine sugar
  • ½ cup lemon juice
  • 2½ cups water
  • 2 vanilla bean


Bottled Apricots With Vanilla is a community recipe submitted by sparkles and has not been tested by so we are not able to answer questions regarding this recipe.

  • Immerse the apricots in a pan of gentle boiling water for 20 to 30seconds.
  • Immediately remove the apricots from the water and peel off their skins using a small sharp knife, or your fingers if skins come off easily,
  • Leave to cool.
  • Put the sugar, lemon juice and water ina saucepan over a low heat, stirring, until the sugar has dissolved. Bring to the boil.
  • Add the apricots to the syrup, in batches if necessary, and poach for 10 minutes.
  • Using a slotted spoon, immediately transfer the apricots in two warm sterilised 1.1litre jars.
  • Slit the vanilla pods lengthways withal knife and add two halves to each jar.
  • When all the apricots have been removed from the pan, boil the syrup for 5 minutes.
  • Pour into prepared jars to within 1.5cm of the top. Swirl the jars to expel any air bubbles and seal them.
  • Process ina water bath.
  • Store in cool, dark, dry place for one month before eating. Use within 12 to 18 months
  • Tell us what you think