Apricots in Syrup

Preparation

1. Step 1

   Use the same proportions of apricots to sugar as in the preceding recipe for apricot preserve. Wash and pit the apricots. Bring the sugar to the boil with 2 3/4 cups water and the juice of 1/2 lemon, and simmer for a few minutes. Drop in the apricots and cook gently for 15–20 minutes, until soft. Lift them out carefully with a slotted spoon and put them in clean glass jars.

   Step 2

   Reduce and thicken the syrup by boiling it down until it falls in heavy drops from a spoon. Cool slightly, and pour over the fruit, covering it entirely. Let cool before closing the jar tightly.