May 12, 2010

Fresh Apricot Syrup

apricots, breakfast/brunch, condiment

Presented by

41 ratings

Prep time: 1 hour 7 minutes
Cooking time: 15 minutes
Servings: Makes 4 (1-pint) jars
Partner: Overnight Yeast Waffles

Grandma made this syrup every year when her friends from the Northwest shipped her fresh apricots.

Ingredients

5 1/2 pounds apricots
1 cup water
3 tablespoons fresh lemon juice
4 cups granulated sugar

Directions

1

Peel the apricots. Cut in half and remove the pits. Process apricots in a blender until pureed.
2

Combine apricot puree, water and lemon juice in a large saucepan. Bring to a boil over medium-high heat, stirring frequently.
3

Add granulated sugar to apricot mixture and stir until sugar is dissolved. Bring to a boil.
4

Boil for 10 minutes; remove from heat. Skim foam from surface and discard.
5

Spoon syrup into 4 hot sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Serve over waffles, pancakes, pound cake or ice cream.

Grandma's Secret Trick

Grandma used just about any fruit spread she happened to have on hand to flavor homemade ice cream. To make apricot ice cream, she added 1 cup of apricot syrup and a drop of almond extract to her vanilla ice-cream mixture, then froze the ice cream using the ice-cream freezer's manufacturer's directions.