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Apricot Syrup
Course:
Jams & Preserves
Ingredients
10
Cups
Apricot Puree
10
Cups
Sugar
2
Cups
Orange Juice
1/2
Cup
Lemon Juice
1
6-Ounce
Package Orange Jello
Instructions
Boil apricot puree, sugar, orange juice and lemon juice for 20 minutes. Add orange jello. Bring to a boil again and bottle.
Ladle into hot, sterilized jars, leaving 1/4-inch head space. Process in a boiling water bath for 10 minutes. 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.