Apricots in rosemary

Ingredients for 1 servings:

• 2 kg apricot(s)
• 2 liters of water
• 800 g sugar
• 2 tbsp rosemary, dried

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

fine canned apricots

Wash, halve, and pit the apricots. Layer the halves in clean, sterilized jars (I sterilize in the dishwasher at 75 degrees Celsius, then for another 15 minutes in the oven at 120 degrees Celsius). Place the jar lids and rubber bands in a saucepan, cover with water, and boil for 5 minutes. Meanwhile, bring 2 liters of water with 800 g of sugar and a good 2 tablespoons of dried rosemary to a boil and simmer until the sugar has completely dissolved. Immediately pour the sugar-rosemary mixture over the apricot halves in the jars until the apricots are well covered. Immediately place the rubber bands and lids on the jars (working carefully and only touching the edges), close tightly with the clamps, and place them in the roasting pan in the oven. The jars must not touch each other or the oven walls. Pour water into the roasting pan and set the oven to 180 degrees Celsius. Depending on your oven, it will take about 20 minutes for fine bubbles to appear in the jars. Now turn off the oven, but leave the jars in until they cool. I always use French apricots (e.g., Bergeron apricots) with their beautiful, dark orange skin and don’t skin them. However, if you prefer, you can blanch the apricots in hot water before layering them and peel off the skin.