Apricot Syrup

5 ingredients
3 steps

Ingredients

  • 7 cups (1650 ml) pureed apricots
  • 7 cups (1650 ml) sugar
  • 1/3 cup (80 ml) lemon juice
  • 1 pkg fruit pectin (I like Certo liquid)
  • Glass Jars with self-seeling rings & lids (I use 5 pints)

Directions

  1. 1
    In 2 quarts (1900 ml) saucepan add apricots & lemon juice, add sugar & stir bring to rolling boil on high heat & stir continuously for 1 min.
  2. 2
    Add fruit pectin & bring back to rolling boil, stir 1 more minute then remove from heat.
  3. 3
    Pour into hot jars & seal (just like jam).

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