John Myers
Ingredients for 1 servings:
- 2 ½ kg apricots (apricots), very ripe
- 2 lemon(s), the juice
- 2 liters of water
- 300 g sugar per liter of juice
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Place the washed, pitted apricots in a saucepan with the lemon juice and water, cover, bring quickly to a boil, and simmer over low heat for about 10 minutes. Pour the mixture into a cheesecloth covered with hot water and let it drain into a container with sugar until the mixture begins to dry, stirring occasionally. Heat the syrup to boiling point, pour into sterilized, still-hot bottles, and seal tightly. Steam juicing is also ideal, as the apricots yield more juice, and adding gelling sugar in a 1:1 ratio creates a creamy syrup or ready-to-drink juice, depending on your preference. The amount of sugar added will vary.
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