Apricot Honey

Contributed by Eugenia Bone

ACTIVE: 30 MIN

TOTAL TIME: 1 HR 40 MIN

SERVINGS: MAKES 6 PINTS

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Eugenia Bone's Colorado neighbor, Beulah Fletcher, is 98 and still cooking. She has been making a version of this apricot honey for 77 years. She doesn't know why it's called a honey, but maybe it's because of the consistency and sweetness. Bone spreads it on pancakes instead of maple syrup. Beulah says apricot honey also makes a delicious flavoring for homemade ice cream. This recipe is adapted from one she published in Fruit Fixins of the North Fork 1882-1972.

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Recipe: Apricot Honey

MAKE-AHEAD
VEGETARIAN

Ingredients

4 pounds apricots (3 quarts), pitted and coarsely chopped
4 1/2 pounds sugar (10 cups)
1/2 cup fresh lemon juice

Puree the apricots in a food processor. In a large, heavy pot, mix the apricot puree with the sugar and lemon juice and bring to a boil over moderate heat, skimming as necessary. Cover and cook over low heat, stirring occasionally, until thickened, about 20 minutes. Pour the apricot honey into 6 hot sterilized 1-pint jars, stopping 1/4 inch from the top. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 15 minutes.

Serve With Pancakes with Apricot Honey

From Heaven Preserve Us, Editor’s Picks: Tina Ujlaki’s Favorite F&W Recipes
Published August 2003

Apricot Honey

Recipe: Apricot Honey

Ingredients

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