That's too tasty to throw away!

  Indeed in my last post I told you to hang onto your apricot skins. With good reason: Apricots are expensive, delicate (meaning they don't keep extremely well) AND those skins are tasty! It makes no sense to throw them away, they can still be used to create more culinary masterpieces for your family. For this post I am going by what was left with my double batch of jam. (If you only made one batch, then it is easy to assume that you need to halve this recipe.)

Apricot Syrup

4 cups apricots skins (or chopped apricots)
3 cups of sugar
2 tablespoons lemon juice

In a pan combine the skins and sugar. Cover and let stand for 2-3 hours.

Over medium low heat, warm until all the sugar is dissolved. Increase the heat to medium high heat, and bring the mixture to a boil. Reduce heat and simmer gently for 10 minutes. Remove pan from heat and skim off any foam. Let cool for 10 minutes.

Ladle cooled mixture into a sieve to drain. When drained, set aside pulp.

In medium saucepan combine syrup and lemon juice. Over medium high heat, bring syrup to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and skim off any foam.

Follow proper water bath canning procedure. Ladle syrup into hot jars, and process at 200F for 10 minutes (15 minutes for pints).

At the same time, ladle heated pulp into a prepared pint jar. Can according to the above directions.


There you have it. Two pints of golden apricot syrup, and a pint of lovely apricot filling for desserts!

Cheers! ~ Mama Homesteader