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This homemade apricot syrup is a simple, natural way to enjoy the pure sweetness of ripe apricots. With just a few ingredients, it brings a fresh, fruity touch to your favorite breakfasts and desserts. It’s a straightforward recipe that lets the apricots’ natural flavor shine through, perfect for anyone who loves the taste of summer in a jar.
Apricot Syrup Recipe
Course: FruitsCuisine: GlobalDifficulty: Easy
Servings
1
jarPrep time
10
minutesCooking time
20
minutesCalories per tablespoon
60
kcalTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
8 8 fresh apricots
200 g 200 granulated sugar
240 ml 240 water
1 tablespoon 1 lemon juice
Equipment
Medium saucepan- Wooden spoon
- Fine mesh strainer
- Glass bottle or jar
Directions
- Start by washing the apricots thoroughly. Cut them in half, remove the pits, and chop them into small pieces. The smaller the pieces, the quicker they will cook down.
- In a medium saucepan, combine the chopped apricots, sugar, and water. Stir well to dissolve the sugar.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally. The apricots should break down and the mixture will thicken slightly.
- Once the apricots are fully softened and the syrup has thickened, remove the saucepan from the heat. Carefully pour the mixture through a fine mesh strainer or cheesecloth into a bowl, pressing down on the solids with a wooden spoon to extract as much liquid as possible.
- Stir in the lemon juice to the strained syrup. The lemon juice will help to balance the sweetness and add a subtle tang.
- Pour the syrup into a clean glass bottle or jar. Allow it to cool to room temperature before sealing. Store in the refrigerator, where it will keep for up to a month.
Notes
- If you prefer a thicker syrup, simmer for a few extra minutes. For a thinner consistency, add a little more water.
Can I use dried apricots instead of fresh ones?
Yes, you can use dried apricots, but the flavor will be slightly different. Rehydrate the dried apricots by soaking them in warm water for about 30 minutes before using them in the recipe. You may also need to adjust the sugar and water quantities.
How long does homemade apricot syrup last?
When stored in a clean, airtight glass jar or bottle in the refrigerator, the syrup should last for up to one month. Always check for any signs of spoilage before using.
Can I use this syrup for canning?
This recipe is not designed for canning. If you wish to can apricot syrup, be sure to follow proper canning procedures and use a recipe specifically formulated for safe preservation.
What can I use apricot syrup for besides pancakes?
Apricot syrup is versatile and can be used in a variety of ways. Try it as a topping for yogurt, ice cream, or oatmeal. It can also be added to cocktails, iced tea, or lemonade for a fruity twist.
Can I adjust the sweetness of the syrup?
Absolutely! If you prefer a less sweet syrup, reduce the amount of sugar. You can also add a bit more lemon juice to enhance the tartness.
What if my syrup is too thick or too thin?
If your syrup is too thick, you can thin it out by adding a little more water and heating it until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer to reduce and thicken.
Can I use this recipe with other fruits?
Yes, this basic syrup recipe can be adapted for other fruits such as peaches, berries, or plums. The cooking time may vary slightly depending on the fruit you choose.
Is it necessary to strain the syrup?
Straining the syrup gives it a smooth, liquid consistency, but it’s optional. If you prefer a thicker, more textured syrup, you can skip the straining step and leave the fruit pulp in.
How can I make the syrup last longer?
To extend the shelf life, make sure to store the syrup in a sterilized glass container and always use clean utensils when serving. Additionally, adding a bit more lemon juice can help preserve the syrup by increasing its acidity.
