Homemade Apricot Syrup Recipe
I have an awesome apricot tree in my yard and this year it is just loaded with apricots. I love to make use of my apricots as much as possible. I make fruit leather, dehydrate my fruit, make smoothies, I have canned canned apricots, made homemade jam, and made homemade popsicles. I wrote this article last year to show 5 easy ways to use your produce. But this year I have come up with a few more that surprisingly are not very hard. You can use my apricot syrup recipe to make a syrup with any of your fresh or frozen fruit. Depending on the fruit you may want to add less or more sugar.
Wash your apricots. I like to use this fruit and vegetable wash and soak the fruit in water with a little bit if vinegar and then rinse. I love my single bowl under-mount sink for this!
Puree apricots and water in blender. I love to use my vitamix. Pour into medium saucepan. Add sugar, lemon juice and corn syrup or butter.
When canning my syrup I like to triple the recipe and use a large stock pot. A tripled recipes makes 6 quart jars of syrup.
Stir over medium high heat until sugar dissolves and it comes to a boil. Boil and stir for 5 minutes. Skim.
Pour into hot sterilized canning jars to within 1/4 inch of the top.
Place sterilized metal lids on jars and screw metal bands on securely. Process in boiling water bath for 15 minutes.
After 10 minutes boiling remove jars from the bath and wait for them to seal. Be sure to have the right tools for canning. I bought this cool canning kit that has everything needed.
Place jars on a bath towel folded in half to cool and listen for the pops as they seal.
Now it is time to enjoy your homemade apricot syrup. So far we love it on pancakes, ice cream, oatmeal and waffles. How do you like yours?
Cool tools for canning Apricot Syrup:
Water Bath This bath was only $15 with free shipping when I bought it last week. But the price has gone up. Keep an eye on it in case it goes down. Currently if you are getting started canning this 9 piece kit is a better deal. It also makes a fantastic wedding gift for a domestic goddess want to be.
You will need canning jars. The size varies by your personal preference. I got quart jars since my family will go through the syrup so fast.
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Ingredients
- 2 lbs fresh apricots, halved, pitted and cut up (4 cups blended about 8 apricots)
- 1 cup water
- 4 cups white sugar
- 2 tablespoons lemon juice
- 1 tablespoon corn syrup or 1-2 tablespoons butter
Instructions
- Puree apricots and water in blender. Pour into large saucepan.
- Add sugar, lemon juice and corn syrup. Stir over medium high heat until sugar dissolves and it comes to a boil. Boil and stir for 5 minutes. Skim the frothy bubbles from the top.
- Pour into hot sterilized canning jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. Process in boiling water bath for 15 minutes.
Notes
See this site for latest canning guidelines: https://nchfp.uga.edu/publications/publications_usda.html
Makes 2 quarts of syrup
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Thank you for this recipe. I plan to make some tonight as a Christmas gift for my brother using apricots from our late father’s tree. What is the purpose of the corn syrup or butter?
I am so glad you are going to try the apricot syrup . I hope love it! The butter and corn syrup help to thicken the syrup. Enjoy!
I have about 32 oz of dried apricots (kind of soft) and wondered how I
could use this recipe for the dried apricots. Any suggestions?
Also there is an underscore character before the z in the email address.
Thanks for your reply.
Patricia-
I have never tried this recipe with dried apricots. But if I were to try it this it what I would do. I would soak the dried apricots in water overnight. I then would follow the instructions as found above.
Will it be okay if there is crushed pineapple mixed in with the apricots? I made some pineapple/apricot jam but did not have enough to make another batch of jam. I have almost 3 cups of the pineapple/apricot mixture left and would like to make syrup. Will that be enough to make syrup?
I think it would be yummy with pineapple. If you only have 3 cups of fruit I would adjust the recipe like this…
3 cups blended apricots
3/4 cup water
3 cups white sugar
1 1/2 tablespoons lemon juice
3/4 tablespoon light corn syrup or 3/4 tablespoon dark corn syrup or (1 1/2 T butter)
Can I use canned or frozen pineapple instead of fresh?
What do you use with the Apricot syrup?
We put it on pancakes, ice cream, waffles and french toast.
Do you peel your apricots for this?
Nope
Our family loves this syrup; however, there is NOT a researched based processing time for quarts, so the 15 minute processing time listed IS NOT considered to be safe. Processing time for PINTS AND HALF-PINTS in a boiling water canner for elevations 1000′ and below – 10 minutes, 1001′ to 6,000′ is 15 minutes and above 6000′ is 20 minutes. For more information on safe processing times please seen nchfp.uga.edu (national center for home food preservation)
That is a good idea to follow the national center recommendations.
Thank you so much! Me my sister and mother made it with peachcots. It turned out very good. We were not sure of time according to elevation. But we managed it all and look forward to having it on some pancakes?! And of course some ice cream ?
Liz- I am so happy to hear that this was a success for you.
Can you drink this ie use it with a mixer like water!
I will make it
good luck! Let us know how it goes!
Fast and Easy way to preserve the tastes of summer! I literally just whipped out a tripled batch in under an hour (processed too) The jars are resting on the towel as I type this up. Thanks so much for sharing this!!
Awesome! So glad to hear it Stacey!
What a great recipe for the over abundant crop of apricots we had this year. I made the syrup with only 2 cups of sugar as the apricots were ripe. Tastes wonderful. Recipe made 3 8 0z jars. Can hardly wait to use on ice cream perhaps with a hint of chocolate sauce. Super quick and super easy.
Oh how lovely Nancy!! I’m so glad you were able to use them and prolong their life! 🙂 Your ice cream sundae idea sounds delish!
I just tried this recipe for my first time making apricot syrup and it is so delicious! I took the foam and mixed it with a block of cream cheese, and that is delicious too!
That sounds delightful Colleen!
Thank you for the recipe. I added a pinch of Cinnamon, nutmeg, and cloves. It enhances
The apricots.
That sounds lovely Mary!
I’m working on this recipe right now! It seems to be working out great. Do the finished cans of syrup need to be stored in the freezer? Or can they be stored in regular food storage?
Just regular food storage!
Do you have to process it if you plan on consuming it right away?
I’m not qualified to give an official answer on that one, but if you’re going to consume it in a few days, I would *guess* you’d be OK? 🙂
How long does this safely store in the fridge once a bottle has been opened?
Personally, I go for about a week… but it can depend on where you store it and how humid/dry your fridge is. I found this document full of info: https://nchfp.uga.edu/how/store/ksu_refrig_freeze.pdf