Preserved Green Apricots is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving apricots in sugar syrup that's coloured green with vine leaves or apricot leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Preserved Green Apricots.
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This is a classic recipe for a Victorian version of Preserved Green Apricots that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Lay vine or apricot leaves at the bottom of the pan, then fruit, and so on alternately till full, the upper layer being leaves; then fill with spring water and cover down; set the pan at some distance from the fire, and let it remain for five hours. Make a thin syrup of some of the juice, and drain the fruit, let both cool; then add the syrup to the fruit, and set the pan at a proper distance from the fire, so that the fruit may green without cracking or boiling; then remove them and let them stand for three or four days; then pour off a portion of the syrup, which boil with more sugar, and a little sliced ginger added. When cold, and the thin syrup has been absorbed by the fruit, pour the thick over it, then pot.
Modern Redaction
Ingredients:
20 apricots
1 pack of vine leaves
50g sugar per 100ml juice
100g sugar per 100ml juice
1 tbsp ginger, sliced
Method:
Lay the vine leaves in the base of a large heavy-based pan. Add a layer of fruit then alternate between the fruit and the vine leaves, finishing with a layer of vine leaves. Fill the pan with water, add a lid then place on the lowest flame, half off the hob and cook very gently for 5 hours.
After this time drain about half the juice and stir in 50g of sugar per 100ml of juice before setting aside to cool. Drain the remaining liquid from the fruit then set aside to cool. Once both the fruit and the syrup are cool pour the syrup into the pan. If you have a range or an Aga you can set the fruit mixture on the cooker, but away from the heat over nigh so the fruit absorb the syrup and the green colour of the leaves without cracking or boiling then take off the heat and set aside for 3 days. If you you only have an ordinary cooker transfer the layers of fruit and leaves along with the syrup to your oven. Heat over night at 80°C then set aside for 3 days.
After this time, drain half the liquid from the fruit and, heating gently stir in 100g of sugar per 100ml of liquid and the sliced ginger. Allow the mixture to thicken then take off the heat to cool. Remove the fruit from the pan and pack into a jar then pour over the thick syrup, add a lid to the jar and store.
