Bottled Preserved Apricot Recipe

Preserved Apricots
Bottled Apricots. Jill Ferry / Getty Images
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 10 to 15 servings

The season for fresh apricots is short, and one way of extending the enjoyment of these beautiful fruits is in this bottled apricot recipe. The recipe is so simple and when comes the dark winter months when you open the jar, you'll be so glad you did.

Use these lovely apricots in pies, cakes, desserts or simply eat with a spoon, any which way is delicious. 

To make the bottled apricots, you will need reserving or Kilner jars; these are readily available in cookery shops. At first, these jars will seem to be very costly,  but they will last for years as they can be used over and over again.


  • 2 pints/1.2 liters water
  • 1 pound 10 ounces/750 grams sugar
  • 2 1/4 pounds/1 kilogram apricots (halved with stone removed)
  • 1 vanilla pod (split down the center)

Steps to Make It

  1. Place the water and sugar into a large pan. Stir until the sugar dissolves. Bring the sugar water to a boil, reduce by one-third then leave to cool.

  2. Pack the halved, destoned apricots into preserving or Kilner jars with the cut side facing down. Divide the vanilla pod between the number of jars you have filled with apricots.

  3. Fill each jar with the cold syrup  up to the lip of the jar, leaving an inch or so clear at the top. Cover with a lid and screw on. 

  4. Place the jars in a large pan of cold water, bring to the boil and cook for 25min. Leave to cool. The next day repeat this stage again,  this time boiling for 15mins.

The apricots will keep for up to 6 months unopened.

Once opened use within a couple of days. The apricots are delicious served with ice cream, on top of puddings or as a filling for tarts and pastries.  Try them in a Queen of Puddings Recipe - yummy. 

Alternatives to the Bottles Apricot Recipe

To ring the changes with this recipe, try adding a couple of cloves to the jars before sealing. Do not be tempted to add more than on to each bottle; cloves have a way of taking over and the flavour may become too dominant for the sweet apricots. 

Before closing the jars, add a little Cognac or Brandy to the jar. In this recipe, these apricots will not become boozy, or alcoholic. The liqueur will add a little extra flavour. 

For a really autumnal spicing of the apricots. Add a cinnamon stick and one star anise seed pod to the jar before closing. The heavily scented spicing turns the apricots into an earthy, autumnal dish, just perfect to add to a crumble or a pie.