Pressure Cooker Dried Apricot Preserves
Making preserves in a pressure cooker is quick, just plan to begin soaking the apricots the day before. This is delicious spread on toast with cream cheese, with cheese and crackers, or with roast lamb and couscous.
Makes: 7 cupsHands-on: 10 minutesTotal: 1 hourDifficulty: Easy
Makes: 7 cups
- 4 cups dried apricots
- 2 cups water
- ½ cup lemon juice
- 4 cups granulated sugar
- Add the apricots to a bowl or to the pressure cooker. Pour in the water, cover, and let the apricots soak for 24 hours.
- The next day, add lemon juice. Lock the lid into place. Bring to pressure and cook on low pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
- Uncover the pressure cooker and stir in the sugar. Return the pressure cooker to the heat and bring to a rapid boil over medium-high heat. Boil covered for 2 minutes and uncovered for 2 minutes or until the apricot mixture reaches the gel point. Skim off and discard any foam. Ladle preserves into hot, sterilized glass containers or jars, leaving ½" of headspace. Seal the containers or jars.
- Cool and refrigerate for a week or freeze. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)