by Sybil Kaplan July 30, 2018


A bottle of apricot kernel oil with apricot kernels and ripe apricots on a wooden table

From My Kosher
Jerusalem Kitchen
There is a lot of debate whether apricots originated in Armenia, India or China and even whether the English or Spanish introduced them to America. Rich in Vitamins A and C and fiber, they have high carbohydrate content, mostly in sugar.  Still, they seem to be irresistible as a summer nosh.

Here are a few recipes using fresh apricots.

These are Grace Parisi recipes taken from Food & Wine Magazine’s on-line recipe pages.
Apricot Leather


2 cups pitted apricots, cut into pieces

1 tsp. lemon juice

½ cup sugar


1. Preheat oven to 175-200 degrees F.

2. Drop apricot pieces into a blender and puree. Add lemon juice and sugar.

3. Spray a cookie sheet with vegetable spray. Spread pureed apricots evenly

¼-inch thick on cookie sheet. Place sheet in oven and keep door open. Bake until dry, 3 to 6 hours. Cool.

4. Cut crosswise once, lengthwise 3 times so you have 6 pieces.

5. Cover with plastic wrap and roll up.

Apricot Jam


3 ½-pint jars

2 pounds pitted apricots, cut into ½-inch pieces

1 ½ cups sugar

2 Tbsp. fresh lemon juice


1. In a nonreactive saucepan, toss the apricots with sugar and let stand, stirring, until the sugar is mostly dissolved, about 1 hour.

2. Add lemon juice and bring to a boil until sugar is dissolved. Simmer until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20-25 minutes. Skim off  scum that rises to the surface.

3. Spoon into 3 ½-pint jars, leaving ¼-inch at top. Close and let jam cool to room temperature. Store in refrigerator for up to 3 months.
Spiced Apricots


2 cups apricots cut into halves

2 Tbsp. brown sugar

1 tsp. lemon juice

6 pieces stick cinnamon

1 tsp. brandy


1. Place apricots, sugar, lemon juice and cinnamon in a saucepan with a little water. Simmer until soft.

2. Add brandy and heat. Cool and spoon into a jar.
Apricot Butter (5 cups)


2 pounds halved apricots

¼ cup sugar

1 tsp. cinnamon

½ tsp. cloves

¼ tsp. allspice

2 tsp. lemon peel

1 Tbsp. lemon juice


1. Place apricots in a saucepan. Cook over low heat in their own juices until soft.

2. Puree in a blender and measure. Return to sauce pan, adding ¼ cup sugar for each cup of pulp.

3. Add cinnamon, cloves, allspice, lemon peel and lemon juice. Bring to a boil.

4. Spoon into jars, close and refrigerate.


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