In order to extend the enjoyment of these lovely apricots, I decided to make Apricot-Pineapple Jam, Apricot Fruit Leather, and Apricot Syrup. Here is my attempt at making the syrup:
2 lbs fresh apricots
1 cup water
2 tbsp lemon juice (fresh or bottled)
4 cups sugar
1 tbsp corn syrup
Put into a large pot with the sugar, lemon juice, and and corn syrup.
Boil for 5 minutes, continuing to stir.
Pour into hot, sterilized jars and seal.
canner for 5 minutes.
(I processed mine in a Steam Canner for 15 minutes.)
**Please see the Bernardin website for canning instructions
This particular batch made six 8-ounce jars of Apricot Syrup. The seventh jar wasn't quite full so we got to sample the yumminess.
I will definitely be making more!