Apricot Preserve

While this delicacy is perfect eaten alone with a greek coffee, it is also a great topping for ice cream or yogurt!

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  • 1 kg of apricots 
  • 2 limes,squeezed
  • 1 kg of sugar
  • 2 glasses of water
  • 1 tsp citric acid or some 1 lemon juice


Wash and stone the apricots. Do not cut them, they should be in half.

Put a little lime and plenty of water into a basin, dissolve the lime, and then wait until it settles out.

Remove the water (not disturbing the sediment) and pour over the apricots.

Leave for 2 hours.

Then wash thoroughly and drain.

Prepare a syrup by boiling 2 glasses of sugar with 2 glasses of water.

As soon as the syrup has thickened, add the apricots and cook for a while until the apricots begin to soften. 

Then take off the heat and let stand for 24 hours.

Then bring tο the boil again and cook until the syrup is properly thickened; add some citric acid / lime juice, and remove from the heat.

When cooled, the preserve is now ready.

It should have a thick syrup consistency and the apricots would be soft but whole.


To sterilise the jars, wash them thoroughly in warm soapy water, rinse and heat in a 100 C preheated oven for 20 minutes.
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