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