Apricots in syrup

A winter supply from my many firm, delicious apricots. I made jam, dried apricots, cakes and muffins, then tried syrup: only 4 simple ingredients.

INGREDIENTS FOR 3 JARS

1.5 kg APRICOTS (about 30)

700 ml WATER

400 g SUGAR

YELLOW PEEL OF 1 ORGANIC LEMON

I boil water, sugar and yellow peel of a well-washed lemon until sugar dissolves, then switch off and cool.

I wash firm, not overripe apricots.

The original sterilises 3 large jars and lids in an oven heated to 120°C for 20 minutes. I halve and stone apricots.

I pack apricots gently, leaving no gaps.

I cover with strained syrup.

I put jars in a large pot with cloths to prevent knocking, cover lids with water and boil for 30 minutes, then switch off and cool in the pot.

I remove, check the vacuum with flat lids, label and keep in the cellar. Rest for 1 month before eating.