The Chicken and the Egg: A Family Cookbook

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Apricot Syrup

10 Cups Apricot Puree 1/2 Cup Lemon Juice
10 Cups Sugar 1 6-Oz Package Orange Jello
2 Cups Orange Juice

Boil apricot puree, sugar, orange juice and lemon juice for 20 minutes. Add orange jello. Bring to a boil again and bottle. Makes 9-10 pints.

Variation: Pineapple-Apricot Syrup: For 10 Cups Apricot Puree and 10 Cups Sugar substitute 9 cups Apricot Nectar (some water), 12 Cups Sugar, and 1 Can Pineapple Juice.

Recipe - Helen Ferre
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Preparation of Apricot Syrup
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Big Dutch Baby with Apricot Syrup

"This stuff is absolutely amazing!  The sweetness of the apricot is balance by just a bit of citrus.  I can't imagine a more perfect sauce.  It's great over breakfast foods like french toast or waffles, on coffee cakes, over cheesecake or a scoop of ice cream." - April Ferre

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If your Apricot Syrup thickens too much, you have Apricot Jam!

Back to Preserved Foods & Cheese




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