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Apricots in syrup

Antonietta 16/10/2013

For this preparation you need unripe, fragrant and undamaged fruits. Biologic fruits or nearly productions are the best, for recipes like this one.  You can use whole fruit  if small, otherwise fruit divided in two parts.

  • 500 grams apricots.
  • 300 grams sugar,
  • 200 grams water,
  • 3 tablespoons lemon juice,
  • 1 sterilized jar and lid ab. 500 ml.

Wash and dry apricots and leave apart; prepare the syrup  boiling sugar, water and lemon juice together for 10 minutes.





Cut the fruit in two parts and remove the pits then place in the jar as shown in the photos.





When the syrup is cold, fill the jar and close. Wrap the jar in a towel and put it in a pot filled with  lukeworm water, keep the water 2 or 3 cm below the lid. Boiling for 20 minutes and let it cool in the water. When it’s cooled, then take off and store the jar in a cool and dry place.





Can be stored for more than 1 year, and once opened, the jar should be kept in the refrigerator and consumed within a 10 or 15 days.

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