This is a thick syrup that has a lot of flavor without being overly sweet. We enjoy this on pancakes and waffles regularly.
Ingredients:
28 to 32 apricots, halved and pitted
1/2 to 1 cup honey
3/4 teaspoon fruit fresh*
1 to 2 cups sugar
Directions
1. Puree apricots to equal one quart; add remaining ingredients and mix well. Bring to a boil in a 3 to 4-quart saucepan and boil for 2 minutes. Pour into sterilized jars and either freeze or process.
2. Process according to your local university extension's recommendations. For Utah County here are some resources: Principles of Boiling Water Canning and Preserving Apricots.
I followed the guidelines for processing apricot puree/nectar - 20 minutes.
28 to 32 apricots, halved and pitted
1/2 to 1 cup honey
3/4 teaspoon fruit fresh*
1 to 2 cups sugar
Directions
1. Puree apricots to equal one quart; add remaining ingredients and mix well. Bring to a boil in a 3 to 4-quart saucepan and boil for 2 minutes. Pour into sterilized jars and either freeze or process.
2. Process according to your local university extension's recommendations. For Utah County here are some resources: Principles of Boiling Water Canning and Preserving Apricots.
I followed the guidelines for processing apricot puree/nectar - 20 minutes.
2 comments:
Oh, how funny. What if I were to tell you that we had buttermilk pancakes last night for dinner smothered in apricot syrup? It's so delicious and I feel GREAT about feeding it to my family because it's so much healthier than alternatives. Yep, and for breakfast...we enjoyed it all again. I was even going to ask you for the recipe so I could make plenty again this year!
That's funny - an easy meal for a Fast Sunday I guess!
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