I borrowed a car and went off in search of local freestone plums last weekend. No luck, but I came home with a middling sized box of very ripe apricots. Not long before, I had picked a few up at the grocery store on a whim and made a delicious (completely unmeasured) apricot sauce that I simply devoured.
This time, I measured (so I could share the recipe) and canned it for the cold dark winter nights headed in our direction. My jars are destined for a myriad of uses:
1) eating out of a bowl, off a spoon
2) mixed with gelatin for an old-fashioned “jelly”
3) poured over ice cream
4) pancake or waffle sauce
6) fruit custard…
What would you do with it?
Apricot Lemon Sauce
about 6 pint jars
4 lb apricots
1/4 c sugar
1/2 c water
Wash and half the apricots. Ripe apricots can be pulled apart by hand, but greener fruits will need to be sliced off the stone. Be sure to trim any bruises and remove all the stems. Place in a pot with the sugar and water. Add about 1/3 of the lemon zest, reserving the remainder for another project. Trim the pith (white part) off the lemon, remove the seeds, and add the sections to the pot. Place over medium heat, cover, and bring to a boil. Simmer for about 5-10 minutes, or until the fruit is soft. Remove from the heat and puree. Taste, and adjust the sugar if needed.
If canning, reheat the puree and process as you would applesauce. (General canning information is available at National Center for Home Preservation.)