This weekend I saw apricots at the store! Their sweet scent always means the beginning of summer for me. Buy some and make this fantastic syrup to drizzle over pound cake, ice cream, angel food cake, or pancakes. This recipe makes enough for you to seal up in canning jars and give away to friends and family , too.
Ingredients:
2 cups of apricots, pitted
1 cup water
2 tbsp lemon juice (fresh or bottled)
4 cups sugar
1 tbsp corn syrup
Wash and sterilize some 250 ml canning jars. You don’t need a lot, maybe 4 or 5. Get yourself some screw bands and new canning lids to fit. Soak the lids in some boiling water for a few minutes to soften up the glue. Get your canner going on the stove so that you can process the jars once you’ve filled them. Pit and chop apricots. In a blender or food processor, puree them with the water. Put into a large pot with the sugar, lemon juice, and corn syrup. Cook and stir over medium heat until it begins to boil. Boil for 5 minutes, continuing to stir. Pour into hot, sterilized jars and seal. Process in a boiling water canner for 5 minutes. Remove and set on a tea towel on the counter. Once they seal you’ll hear a pop from the lids-store the ones that don’t seal in the fridge.
Makes about 4 x 250 ml jars
Adapted from Company’s Coming Preserves
Printer-friendly version