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Apricot Syrup

Preparation Time: 1 hr
Remove seeds from apricots and chop apricots, add about an inch deep of water in the saucepan. Slowly cook down over medium-low heat, stirring often to prevent sticking. When cooked smooth, remove from heat and measure.
For every cup of apricots add a ¼ to ½ cup of sugar, depending on the tartness of the apricots. Add a splash of lemon juice to prevent browning and to help preserve the syrup.
Simmer over low heat until sugar is dissolved and to desired consistency.
To preserve, pour into hot sterile jars, wipe rim and seal with hot sterile rings and lids. Put in hot water bath, bring to a boil for about 10 minutes and remove from bath. Let cool overnight, then label and store in a dark cool place until ready to use.
Serving Information
If using sweet apricots, add another splash of lemon juice to each batch to prevent browning and to help preserve the syrup.
Difficulty Level: 3
Recipe Source: Grandma Dee
Cooking Time: 10 min


· Apricots: Tilton, Rival, Chinese or Tomcot
· Sugar
· Lemon Juice

Serve over ice cream, oatmeal, on pancakes, waffles, cakes

Apricot Syrup

From Our Stone Fruit selection