Wednesday, July 18, 2012

Apricot Syrup

from the kitchen of: Christi Jardine- Stake Provident Living Leader
I adapted this recipe from a recipe from Winifred Jardine's,  Mormon Country Cooking.

Here is another great way to use those yummy apricots. 
If you think you don't like fresh apricots, try them cooked! 
They have a completely different and tangy flavor.
Give them a chance and you'll be hooked!

4 cups pureed fruit
1 cup of water
3 Tablespoons of lemon juice
2 cups of sugar
1/2 teaspoon of butter or margarine

Wash apricots and remove pits. Place apricots, water and lemon juice in blender and puree until smooth. Pour into a large pot (make sure it is at least double the size of the pureed apricots, because they boil up as they cook and it will boil over!). Bring to a boil over medium high heat and boil for 5 min. Add butter to reduce foaming. Remove from heat and skim remaining foam.* Pour into canning bottles and process. Makes 3 pints. (I usually double it to get a canner full).

For Utah (high altitude): process 20 min. for pints and 30 for quarts.

*The foam makes great syrup also! Eat it now and save the bottled syrup for later. Apricot syrup in the middle of a cold winter is a great little taste of summer!