I love apricots. I literally wait until they are in the store, and then the first thing I do is buy up a bunch and make jam. Why not eat them raw, you ask? Well, I have something called Oral Allergy Syndrome, which makes eating fresh apricots a bit of an itchy experience.
This recipe is delightful. Syrup is amazing drizzled over pound cake, pancakes, or as in the photo, ice cream. I highly recommend you try it-and with a cute ribbon tied around the jar, it makes a nice teacher gift.
Adapted from Company's Coming Preserves
2 cups of apricots, pitted
1 cup water
2 tbsp lemon juice (fresh or bottled)
4 cups sugar
1 tbsp corn syrup
Pit and chop apricots. In a blender or food processor, puree them with the water. Put into a large pot with the sugar, lemon juice, and and corn syrup.
Cook and stir over medium heat until it begins to boil. Boil for 5 minutes, continuing to stir.
Pour into hot, sterilized jars and seal. Process in a boiling water canner for 5 minutes.
**Please see the Bernardin website for canning instructions