Guest guest Posted June 26, 2002 Report Share Posted June 26, 2002 Apricot Syrup 28 to 32 apricots, halved and pitted 1/2 to 1 cup honey (or alternative) 1 to 2 cups sugar 3/4 teaspoon Fruit Fresh Puree apricots to equal one quart; add remaining ingredients and mix well. Bring to a boil in a 3 to 4-quart sauce pan and boil 2 minutes. Pour into sterilized jars and either freeze or process. To process, pour syrup into clean, hot canning jars to within 1/8-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars. Process 25 minutes for pints of fruit. Pack to within 1/2 -inch of tops. Quote Link to comment Share on other sites More sharing options...
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