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Apricot Syrup
Posted By Suzanne McMinn On June 27, 2010 @ 7:54 am In All Recipes,Boiling Water Bath,BWB Condiments,Canning,Preserving,Steam Juicer,Syrups | No Comments
Combine apricot juice, lemon juice, and sugar in a large pot. (Add a little bit of butter to prevent foaming.) Bring to a boil. Boil 5 minutes. Ladle hot syrup into hot jars. Adjust lids and rings. BWB 10 minutes
Thicken after canning with one tablespoon cornstarch or ClearJel per cup of syrup. Bring to a boil.
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