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Apricot Syrup
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Yummy Syrup for your favorite breakfast breads

debbie Monroe,WA

  • 7 cups (1650 ml) pureed apricots
  • 7 cups (1650 ml) sugar
  • 1/3 cup (80 ml) lemon juice
  • 1 pkg fruit pectin (I like Certo liquid)
  • Glass Jars with self-seeling rings & lids (I use 5 pints)
  • In 2 quarts (1900 ml) saucepan add apricots & lemon juice, add sugar & stir bring to rolling boil on high heat & stir continuously for 1 min.
  • Add fruit pectin & bring back to rolling boil, stir 1 more minute then remove from heat.
  • Pour into hot jars & seal (just like jam).
For best results place jars in 200 degree F. oven before you pour the hot syrup in them this helps keep the glass form breaking & helps them seal better.

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