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Apricot Syrup Recipe

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This recipe for Apricot Syrup, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Adams
Added: Saturday, August 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups apricot puree
1 cup water
3 tablespoons lemon juice
4 cups sugar
1/2 teaspoon butter

Directions:
Directions:
Wash pint jars and put into 175 oven while you make puree.

To make puree, half and pit apricots. Run raw fruit through a strainer (I used my Victorio Strainer). You can also puree with skins in a blender but the skins will darken the puree some.

Combine all ingredients in a sauce pan. Bring to a boil. Boil five minutes stirring constantly. Remove from heat. Skim any foam off the top (I used a bit of butter like you do with jam to help minimize foam). Pour boiling hot syrup into hot jars. Place lids and rings on jars. Invert jars for five minutes then return to upright position. Allow jars to cool and seal for 24 hours before moving them.

Number Of Servings:
Number Of Servings:
Makes 4 pints

 

 

 

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