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Apricot Honey

  • ACTIVE: 30 MIN

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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  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.
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