Greek Apricot Spoon Sweets
 
Prep time
Cook time
Total time
 
This recipe is from America's Test Kitchen's cookbook, "Foolproof Preserving".
Author:
Recipe type: fruit, condiment, breakfast, dessert
Serves: 4 cups
Ingredients
  • 1-1/2 cups granulated sugar
  • 1 cup honey (I used ¾ cup Madhava Organic Raw honey and ¼ cup local wildflower honey)
  • 1-1/2 pounds ripe but firm apricots, pitted and each cut into 8 wedges
  • 2 tbsp. bottle lemon juice
Method
  1. Boil sugar, honey and water in a Dutch oven or large pot over high heat.
  2. Stir and adjust heat as needed until syrup measures 2 cups, about 10 minutes.
  3. Add apricots and lemon juice and return to boil.
  4. Reduce heat to medium-low and simmer, stirring and adjusting heat as needed until apricots have softened and released their juices, about 5 minutes.
  5. Remove pot from heat.
  6. Clean 1-2 pint jars in hot water and shake dry.
  7. Using a funnel and slotted spoon, gently pack apricots into hot jars.
  8. Ladle syrup over apricots to cover.
  9. Let fruit cool to room temperature, cover and refrigerated for 24 hours before serving.
  10. Fruit can be refrigerated for up to 6 weeks.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/recipes/condiments/greek-apricot-spoon-sweets/