A 500ml jar will accommodate about seven medium apricots. Other fruit can be preserved in a similar way. Vegetables should not be preserved this way, but it can be used for chutneys and pickles.
- Bring water and sugar to boil in a heat-proof bowl in the microwave. Stir well to dissolve sugar. Continue boiling for one minute.
- Halve and stone apricots. Pack into two 500ml preserving jars or similar.
- Pour hot syrup over fruit, leaving a 1cm space at top. Place jars in microwave. Cook on high for about three minutes for each jar - a total of six minutes. When small bubbles appear on fruit, sufficient cooking has taken place.
- Top up to overflowing with hot syrup. Cover with a vacuum seal and band. Leave in a draught-free place until sealed.