“This stuff is absolutely amazing! The sweetness of the apricot is balance by just a bit of citrus. I can’t imagine a more perfect sauce. It’s great over breakfast foods like Mom’s French Toast or waffles, on coffee cakes, over cheesecake or a scoop of ice cream.” – April Ferre
- 10 Cups Apricot Puree
- 10 Cups Sugar
- 2 Cups Orange Juice
- 1/2 Cup Lemon Juice
- 1 6-Ounce Package Orange Jello
- Boil apricot puree, sugar, orange juice and lemon juice for 20 minutes. Add orange jello. Bring to a boil again and bottle. Makes 9 to 10 pints.
- Variation: Pineapple-Apricot Syrup: For 10 Cups Apricot Puree and 10 Cups Sugar substitute 9 cups Apricot Nectar (some water), 12 Cups Sugar, and 1 Can Pineapple Juice.
Recipe – Helen Ferre