Ingredients
- 1.5 kg ripe apricots, halved and pitted
- 500 ml Québec maple syrup
- 80 ml bottled lemon juice
- 1 tsp grated lemon zest
- 60 ml water
Method
- Combine apricots, maple syrup, lemon juice, zest, and water in a preserving pan.
- Rest for 30 minutes, then bring slowly to a boil.
- Simmer uncovered for 25 to 35 minutes, stirring gently, until the fruit is tender and the syrup sheets from a spoon.
- Pack into hot jars with 6 mm headspace and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 900 g granulated sugar
Conversion used: Replace 900 g sugar with 500 ml maple syrup and reduce the traditional added water to 60 ml. Evaporate excess liquid uncovered to preserve the set; no oven step, so −15 °C does not apply.
Why Quebec maple syrup: Maple brings warm caramel notes to tart apricots and supports their floral aroma. The reduced-water method compensates for syrup's liquid form without changing the traditional preserve technique.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →