By dehydrating apricots when they are plentiful, you can have
delicious apricot jam, apricot compote, pies, sauces ... on hand, year
'round in addition to your other dehydrated fruit!
Apricots have a lovely velvety skin, smell delicious, and are a fantastic source of
vitamin A, followed by vitamin C, and vitamin E, with trace amounts of
Folate, Choline, vitamin K, Niacin and vitamin B6. Apricots contain these minerals: Potassium, Phosphorus, Calcium,
Magnesium, with trace amounts of Iron, Zinc, Selenium, Copper and
Manganese. Apricots also have Omega-6 fatty acids.
Thankfully they are readily available frozen, so this is the easy way to create your own private stock when fresh apricots are not available!
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Dehydrating Apricots ~ Fresh Apricots Need a Syrup Blanch
If using frozen apricots, ignore steps 1, 2 and 3.
- First, prepare your fresh apricots by washing them, cut them in half, and remove the pits.
- Next we will syrup-blanch the apricots by preparing a mixture
of one cup of sugar, 1 cup of light corn syrup, and 2 cups of water.
Bring it to a boil then add no more than 2 pounds of prepared fruit to
the pan and simmer gently for around 10 minutes.
- Let them cool in the syrup in the pan, for a good half hour. Lightly rinse with clean cold water.
Arrange the apricots on your dehydrator trays, making sure
they don't overlap. If you are using an Excalibur dehydrator, you may
wish to leave out alternating trays if you find that your apricot halves
are too cramped in-between the trays. I find the Nesco dehydrator
better suited for dehydrating apricots due to the spacing between their
- Turn on your food dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).
See How Easy it is to Dehydrate Food with our Six Simple Steps!
- Apricots are pliable when dried.
- Drying time: between 8-16 hours.
Easy Test to Make Sure They're Dry
To make sure that your apricots are indeed dry, take a
piece and cut it. The apricot should still be pliable but no juice should
ooze out when squeezed.
Please remember to
rotate your trays, for even drying.
The Perfect Vehicle for Apricot Jam!
As a kid my family and I used to vacation in the South of
France, in a small town called Saint Mandrier, (lucky me), and my favorite time of day was breakfast!
getting back from the Patisserie with a huge bag of warm fresh buttery
croissants, I could hardly wait to spread on the apricot jam ...
it was absolute heaven! And to burn off all those calories, a quick dip or two, or three, in the blue waters of the Mediterranean was all it took to keep the waistline in check.
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