Homemade syrup

We have an apricot tree. We love it...that is, when it grows apricots. This year we got NONE. Last year, we got like 200. Utah has crazy spring frosts that can be detrimental to early bloomers such as the apricot tree. So sad.

We were pleasantly surprised when a kind soul brought us a big bag of apricots a couple of weeks ago from trees that had made it through the frost. That meant we didn't have to go without our beloved apricot syrup this year!

If your apricots are naturally sweet, you can really limit the added sugar. I like to add as little sugar as possible so I'm not covering my breakfast with candy. The fruit on our own tree is always very sweet and delicious. We prune our trees and thin the fruit. I have gotten away with adding as little as 1 1/2 cups of sugar to my syrup. Many syrup and jam recipes call for equal amounts of sugar and fruit puree. I think that's insane. If your apricots haven't been thinned or ripened, they might have little flavor and require more sugar. This was the case with the apricots that were gifted to us. I had to use 3 cups of sugar.

This syrup, or you could call it a sauce, is delicious. Enjoy!

THE RECIPE:

6 c. apricot puree
1 Tbsp. lemon juice
2 c. sugar
1/4 tsp. cinnamon
1 tsp. vanilla extract

Bring a pot of water to boil. Set a bowl of ice water nearby. In batches, place whole apricots in boiling water for 1 minute, then remove and place in ice water. This is called blanching. The skins will slip right off the apricots now. They should also break open very easily so you can remove the pits. I never need a knife, but I do get a little messy.

Puree apricots in a blender, then pour into a pot, along with lemon juice, sugar and cinnamon. Cook over medium heat, stirring frequently. The sugar will dissolve, and the puree will eventually boil up then back down. At this point it starts to look glossy and more syrupy. It will never get really sticky, though, like pancake syrup because I don't add enough sugar for that. That's a good thing. Remove from heat and stir in vanilla. The syrup can be canned or frozen.