Brandied Fruit Apricots Appetizer Amish Recipe

When preserving a few jars of any fruit, such as apricots or peaches, the open-kettle method is best. It saves space, energy, and jars, yet does not require a lot of time. "Open kettle" means cooking the fruit in boiling sugar water until it becomes clear. As soon as fruit "gives" a bit when pressed to the side of the pan with a spoon, it is ready to be placed in the sterilized jars.
In a 6-quart saucepan, or dutch oven, heat sugar and water to boiling point. Add apricots. Bring to a boil, and continue to cook over medium heat fro 7 minutes. Spoon fruit gently into sterilized jars. Add brandy, then the syrup, filling to the neck of each jar. Seal by placing lid tightly on jar. (When preserving, always use new lids; otherwise jars will not seal properly. You may use jar rings over, but always buy new inserts.) Leave jars to cool for at least 12 hours before moving to storage area, to prevent seals from breaking.

Fills 3 quart or 6 pint jars

2 cups sugar

3 cups water

4½ pounds apricots, washed but not pitted

2-4 tablespoons brandy per jar, depending on preference.

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