Here’s an easy way to preserve surplus apricots (or any extra fruit you have!) without sugar and fuss:
Slice them in half, remove pits, and place the apricots cut side down on a parchment-lined baking sheet.
Pop them immediately into the freezer.
When firm, move them into freezer bags or boxes, and place back in the freezer until needed.
Use: These make great smoothies, or can be used for pies or cobblers, or even to make jam or other preserves later, when you have time. Wrapped tightly, they will keep for quite a few months.
Tip: Some fruit browns easily and needs to be dipped first in water with a little lemon juice added, but I find with the apricots, if I process them quickly, that’s not necessary. I’ll be freezing peaches next week, and I will dip the slices in lemon water first to prevent browning. I’ll lay them on towels to dry, then freeze, just like the apricots. To make “acidulated water,” aka lemon water, add the juice of half a lemon to a bowl of cold water.
Our apricot tree is the Royal Blenheim variety that is so very flavorful. The tree produces about every other year, and this year we had a lot!