How To Freeze Apricots

ApricotsI love apricot and right now you can find them in produce sections of grocery stores, fruit stands and even farmers markets across the country.

Unfortunately these delicious little fruits don’t last very long on the counter. If you end up with more than you can consume in just a few days, I suggest you freezer your apricots and use them throughout the rest of the year. Here’s how to freeze them.

Start by cleaning them thoroughly. Set aside any apricots that are damaged, overripe or have bruises. Be sure to eat those right away or turn them into apricot preserves. Pat the apricots completely dry. Cut them in half, remove the pit and then slice them like you would peaches.

Bring a medium sized pot of water to a boil. Dip the peach slices in the boiling water for about 30 second. This will keep the skins from getting too tough during the freezing and thawing process. Put the apricot slices in a strainer and run cold water on them to keep them from cooking any further.

There are several different ways to freeze them. I’ll list each method below. The most important part is to be sure to include ascorbic acid to keep the apricots from turning brown.

Apricots Frozen in Syrup

Start by making a simple syrup. Add one cup of water and one cup of sugar to a sturdy pot. Heat and stir until all the sugar is dissolved. Allow the syrup to cool completely.You can easily multiply this recipe as needed. You will need about 1/2 cup of syrup for each pint container you are planning on filling with frozen apricots. Add 1/8 tsp ascorbic acid per cup of syrup.

Pour 1/2 cup of the cooled syrup in a pint sized freezable container. Layer in the apricot slices being sure to leave half an inch of space at the top since the liquid will expand during the freezing process. Close the lid on the container, label it and freeze.

Sugared Frozen Apricots

In a large bowl combine 1 quart of apricot slices with 2/3 cups of sugar and mix until combined. Next, dissolve 1/4 tsp of ascorbic acid in 1/4 cup of cool water and pour it over your fruit and sugar mixture. Stir to combine well, then pour the fruit mix into freezer bags being sure to leave some space to allow for expansion. Label and freeze.

Apricots Frozen in Water

Start by combining 1 quart of cold water with 1 tsp of ascorbic acid. Pour your sliced apricots into freezer bags or containers, then pour enough of the water mixture in to cover the fruit. Be sure to leave some air space for expansion. Close your container, label and freeze.

Frozen Apricots will keep for 18 months in the freezer.

By the way … if you would like to learn more about freezer cooking, I invite you to order my Freezer Cooking Made Simple ebook.

Freezer Cooking Made Simple

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  1. says

    while dipping slices in boiling water may reduce apricot skin toughness, it also causes a loss of flavor/nutrients. same with the rinse that follows. what if you reversed the order and dipped the whole fruit in boiling water, then chilled in cold water, and finally sliced or halved? for those desiring less added sugar for their fruit, the simple syrup can be made with a lower amount of sugar. apricots are fragile. the heavy syrup helps them maintain their shape, but it may overwhelm the delicate flavor. less sugar equals more apricot flavor but a mushier shaped cot.

  2. Mrs Koehn says

    My in-laws have a tree, it’s not in fruit here in central WA State though. : ) They always dehydrate them and freeze them, or turn them into fruit leather, which doesn’t last long enough to bother freezing! : )

  3. says

    I have a 5 gallon bucket FULL of apricots. I can’t wait to try your method. We have never had this many off our one little tree. My husband adores them. He is tickled pink! Thanks for the help.

  4. Foonyah says

    “….Bring a medium sized pot of water to a boil. Dip the peach slices in the boiling water for about 30 second. ….”

    PEACH SLICES??? I thought we were talking about Apricots? Don’t you remove the skins before freezing? Just like peaches?

  5. Terri Fette says

    Thank you! I just bought an entire box of apricots at the farmer’s market, intending to make jam.
    I’ve made two batches and have barely made a dent in the apricots! I needed another way to preserve these yummy bits of summer!

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