Apricot Honey
Guess what? I canned something today. I CANNED! Canning always seems so daunting to me. And don’t get me started on botulism. Nevertheless, I was determined to face my fears, so I canned the Apricot Honey you see above. It turns out that canning is not too difficult with the proper equipment. Canning Basics can help get you started.
Here’s a fun fact for you, there is no actual honey in apricot honey. Hey, but don’t let that stop you. This is one wonderfully sweet and slightly tangy sauce. It has the consistency of maple syrup and the golden shine of honey. I am going to drizzle it on my pancakes tomorrow morning. Botulism be damned!
Apricot Honey
2014-05-05 04:32:14
A sweet, apricot puree with a maple syrup consistency
Ingredients
- 4 lbs. Apricots, skins removed*, pitted, and roughly chopped
- 10 cups Granulated Sugar
- 1/2 cup Lemon Juice
Instructions
- Puree apricots in a food processor.
- In a large pot, mix the apricot puree with the sugar and lemon juice. Bring to a boil over medium heat.
- Cover and cook until thickened (about 20 minutes). Stir every once in a while.
- Pour the apricot mixture into 6 hot, sterilized, 1 pint jars. Leave 1/4 inch space at the top.
- Wipe glass lids and close the jars.
- Set them in a water bath and bring them to a boil.
- Process for 15 minutes.
*To remove apricot skins
- Bring a large pot of water to a boil.
- Score apricots length wise.
- Boil the apricots for 2 minutes (1 minute if fruit is very ripe).
- With a slotted spoon, take out each apricot and place them in a large bowl full of ice water.
- After about a minute of soaking in the ice bath, carefully peel off the skin of each apricot.
Adapted from Fruit Fixings of the North Fork 1882-1972
Adapted from Fruit Fixings of the North Fork 1882-1972
Project Pastry Love https://www.projectpastrylove.com/
Blanch Apricots for 2 minutes
Pureed Apricots
