Apricot syrup
Description
This recipe won't take much time. Indeed, you can make such syrup from various fruits and berries, but in my opinion, homemade apricot syrup turns out to be the most delicious. Plus, it has a bright sunny color and an absolutely wonderful aroma, no need to say more. This simple apricot syrup recipe always comes in handy, as you can use it to prepare various baked goods or as a topping for ice cream—it's really tasty. 1) First of all, apricots should be thoroughly washed under running water. 2) Transfer the apricots into a saucepan (preferably with a thick bottom) and pour water over them. Place the saucepan on the stove and cook the apricots for 30–40 minutes, until they soften and start to fall apart. To speed up the process, you can mash the apricots with a spoon or potato masher while cooking. 3) Line a fine sieve with two layers of cheesecloth, place it over a bowl, and transfer the apricots with their juice into the sieve. Put the sieve in the refrigerator for 8 hours to let the liquid slowly drip through. Do not squeeze the apricots in the cheesecloth, otherwise the syrup will become cloudy. 4) After 8 hours, pour the apricot juice into a saucepan and measure its volume. Add the required amount of sugar—400 grams of sugar per 600 ml of juice. 5) Place the saucepan over high heat, bring to a boil, and cook the syrup for 5 minutes, stirring constantly. Then remove from heat. 6) Pour the hot syrup into prepared sterilized jars (also hot). Seal the jars tightly with lids, turn them upside down, wrap in a warm blanket, and let cool completely. After cooling, store the jars in a cool, dark place. Enjoy! Serve chilled.