Ingredients for Apricot Syrup
- 2 pounds fresh apricots, halved and pitted
- 2 cups water
- 2 1/2 cups white granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon light corn syrup (optional)
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How to Make Apricot Syrup
- Combine 1 cup of halved apricots and 1/2 cup of water in a blender. Puree until smooth.
- Pour the apricot puree into a large saucepan.
- Repeat steps 1 and 2 with the remaining apricots and water.
- Add the granulated sugar, lemon juice, and corn syrup (if using) to the saucepan.
- Stir the mixture over medium-high heat until the sugar dissolves completely and the syrup comes to a rolling boil.
- Reduce heat to medium-low and continue to boil gently, stirring frequently, for 5 minutes.
- Skim off any foam that forms on the surface of the syrup.
- While the syrup is still hot, pour it into hot, sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
- Place sterilized metal lids on the jars and screw on the metal bands securely.
- For longer shelf life, process the filled jars in a boiling water bath for 5 minutes. Ensure jars are completely submerged. Remove and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
592g
Fat
0g
Carbs
51g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Sauces Canning Condiments Etc Fruit Easy Holiday Event Low Fat Vegetarian Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Sweet Sauces Low In Something Novelty Taste Mood Sweet Equipment Technique Water Bath
