Apricot Preserve

Apricot Preserve
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 30


Apricot Preserve

  • 6 cups apricots, chunked, seed removed - do not peel!
  • 2 cups cane sugar
  • 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin
  • 3 T. bottled lemon juice

Apricot Pineapple Preserve

  • 4 cups apricots
  • 2 cups diced fresh pineapple
  • 2 cups sugar
  • 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin.


  • Cut and measure apricots and put into dutch oven, heating till the apricots begin to break down, about 15 minutes.
  • Stir occasionally so that you don't burn the fruit. Add 2 cups of sugar or 1 cup, taste for you level of sugar you want, then add an additional cup if you don't think that it's sweet enough.
  • The flex batch allows you to use less sugar and still get the proper gel. Once you get the right flavor, add the lemon juice and bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
  • Ladle recipe into jars, clean rims, and process in water bath for 10 minutes at a full boil. Remember to put your jars in before it boils and bring the water to a boil and then start your timing.
  • Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them. Do not put hot jars directly on your counter. The cold counter may crack hot jars.
Keyword Apricot Preserve