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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. 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.