Bottled Apricots with Vanilla
Ingredients:
about 3 pounds firm but ripe apricots
2/3 cup sugar
1/2 cup freshly squeezed lemon juice
1 1/2 cups water
2 whole vanilla beans
Directions:
1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and remove their skins using a small sharp knife or your fingers, if they come easily. Leave to cool.
2. Put the sugar, lemon juice, and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil.
3. Add the apricots to the syrup, in batches, if necessary, and poach (simmer on low heat) for 10 minutes.
4. Using a slotted spoon, immediately transfer the apricots to two warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add two halves to each jar.
5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2 inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner for 30 minutes.
6. Store in a cool, dark, dry place for one month before eating. Use within 12-18 months.
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