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Apricot-Orange Conserve without added pectin

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Apricot-Orange Conserve without added pectin

  • 3 1/2 cups chopped drained apricots (about 2 20-oz. cans of unpeeled apricots or 1 pound dried apricots)
  • 1 1/2 cups orange juice (3 or 4 medium-size oranges)
  • Peel of 1/2 orange, shredded very fine
  • 2 tablespoons lemon juice 3 1/4 cups sugar
  • 1/2 cup chopped nuts

Yield: About 5 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare dried apricots. Cook apricots uncovered in 3 cups water until tender (about 20 minutes); drain and chop.

To make conserve - Combine all ingredients except nuts. Cook to 9 degrees F above the boiling point of water, or until thick, stirring constantly. Add nuts; stir well. Remove from heat; skim.

Fill hot conserve immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Apricot-Orange Conserve in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15


  • Making Conserves
  • Apple Conserve with powdered pectin
  • Apricot-Orange Conserve without added pectin
  • Cranberry Conserve without added pectin
  • Damson Plum-Orange Conserve with powdered pectin
  • Grape Conserve without added pectin
  • Plum Conserve without added pectin

  • Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.