Apricot Syrup

Servings: 5-6 half-pints

Ingredients:

4 cups apricot purée (about 2 lbs fresh apricots, blend with skins on)
1 cup water
4 cups white sugar
3 tablespoons lemon juice
1/2 tsp butter

Directions:

Combine all ingredients in a 3-qt saucepan. Bring to boil over medium high heat; boil for 5 minutes, stirring constantly. Remove from heat. Pour into sterilized jars, leaving 1/4-inch headspace. Wipe rims and adjust lids. Process in boiling water bath for 15 minutes. Use as a syrup for pancakes or waffles or as a sauce for ice cream.

Notes: You can also use this basic recipe to make syrup with other fruit. I’ve made plum, mixed berry, and peach syrup.

This made 6 half pints of peach syrup.