My F&W
quick save (...)

Apricot Honey

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 40 MIN
  • SERVINGS: MAKES 6 PINTS
  • MAKE-AHEAD
  • VEGETARIAN

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.

slideshow More Terrific Condiments

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

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.