Apricots in syrup
Published on 26 August 2024
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
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.
Original source: https://incucinaconlilly.com/2024/08/26/albicocche-sciroppate/