Tuesday, August 05, 2008

Apricot Syrup

2 lbs fresh apricots
1 cup water
2 tbsp lemon juice (fresh or bottled)
4 cups sugar
1 tbsp corn syrup

Pit and chop apricots. In a blender or food processor, puree them with the water. Put into a large pot with the sugar, lemon juice, and and corn syrup.

Cook and stir over medium heat until it begins to boil. Boil for 5 minutes, continuing to stir.

Pour into hot, sterilized jars and seal. Process in a boiling water canner for 5 minutes.

**Please see the Bernardin website for canning instructions

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