This recipe is a fun weekend project. Soak the dried apricots overnight. The next day, they apricots cook in their soaking liquid. After the preserves have thickened nicely, you can add nuts and raisins or currants to this and make a chunky conserve.
--> If you want, you can use a food processor to chop the apricots, you can, but it's not really necessary. The 'cots will soften as they cook, and will break down a bit. Besides, many people like larger pieces of apricots in their preserves, which is what you'll get if you just quarter them.
Makes ~6 half pints
1.) Place dried quartered apricots in a large bowl, leaving enough room for apricots to double or triple in size. Cover 'cots with cold water. Set aside to soak overnight, for at least 24 hours.
Note: The next day, prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions.
2.) Combine all ingredients in a large, heavy-bottomed, non-reactive pan. Add the zest and juice of one whole lemon. (Don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)
3.) Add one half of a vanilla bean while cooking. I find that the vanilla bean can be removed after about 10 minutes. If you leave it in for the entire cooking time, the vanilla flavor will be very intense, but all vanilla beans vary, size-wise and flavor-wise, so I suggest you taste the mixture to decide for yourself.
4.) Cook mixture over medium heat, simmering constantly and stirring occasionally, for 20 minutes, or until 'cots are soft. If you left the 'cots whole, you'll want to use the immersion blender now to smooth out the preserves.
5.) Add sugar, stirring to dissolve, and then cook for about 10 more minutes, or until desired thickness is achieved.
5.) Ladle into clean jars leaving 1/4" headspace. Run a plastic knife around the edges to remove any air bubbles.
6.) Wipe rims spotlessly clean with a damp paper towel. Place a warm seal on the jar, and then screw on a band fingertip-tight.
7.) Process for 10 minutes in a Boiling Water Bath.
8.) Turn kettle off and let jars rest in kettle for 5 more minutes.
9.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place.
10.) Let rest for 24 hours, then check for proper seal before storing.
> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening.
*When you are finished using the vanilla bean for the recipe, you can use it again! Rinse it off, let it dry and put it in a big jar full of white sugar. The result? Within a few days you will have Vanilla Sugar, which is something you can buy already made, but why would you when it's so easy to make it yourself?