Apricot Syrup

This syrup is fabulous served on pancakes and waffles, or as a topping for pound cake or over ice cream for apricot sundaes.

MAKES: About six 8-ounce jars or 3 pint jars

INGREDIENTS:

• 6 cups pitted and chopped fresh apricots (4 to 5 pounds apricots)
• 4 1/2 cups granulated sugar
• 3 tablespoons freshly squeezed lemon juice

INSTRUCTIONS:

1. Soak the apricots and sugar in a 6-quart stainless steel stockpot for 3 hours.
2. Cook the mixture until the sugar is dissolved, then simmer gently for 15 minutes.
3. Strain the apricot mixture through a fine-mesh sieve, then through 3 layers of cheesecloth.
4. Combine the apricot syrup and lemon juice in a 4-quart stainless steel stockpot and bring to a boil.
5. Ladle the syrup into hot jars and process in a water bath canner for 10 minutes.
6. Let cool for 12 to 24 hours, then store in a cool, dry, dark place for up to 1 year.

DETAILED INSTRUCTIONS:

• In a 6-quart stainless steel stockpot, combine the apricots and sugar. Cover and let stand for 3 hours.
• Cook the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high, stirring frequently, and bring the mixture to a boil. Reduce the heat, cover, and simmer gently for 15 minutes. Remove the pot from the heat and skim off any foam. Let cool for 15 minutes.
• Strain the apricot mixture through a fine-mesh sieve. Discard the pulp. Rinse the sieve and line it with 3 layers of clean, damp fine-knit cheesecloth. Strain the syrup through the cheesecloth.
• In a 4-quart stainless steel stockpot, combine the apricot syrup and lemon juice and bring to a boil over medium-high heat. Reduce the heat and boil gently, stirring frequently, until the syrup starts to thicken, 10 to 15 minutes. Remove the pot from the heat.
• Ladle the syrup into hot jars, leaving ½-inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
• Process 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year