Quick Apricot Sauce
Apricots are in season and this Apricot Sauce is delightfully spectacular! I’m always grateful when apricot season rolls around because this is one my annual treasures.
Servings 1
Calories 1970kcal
Ingredients
- 2 pounds apricots
- 14 oz sugar
- 2 tbs lemon juice from a one whole lemon
Instructions
- Weigh out the washed apricots, pull out the stones with clean long nose pliers.
- Add everything to a blender, skin and all.
- Pour into a saucepan. Stir constantly over medium high heat for 5 minutes.
- Reduce heat to simmer, let simmer 10 minutes. Stirring occasionally. Ten minutes will achieve a pourable texture. Allow 10 more minutes for a thicker result.
- Allow to cool a bit, transfer to two standard mason jars.
Notes
- The quantity of sugar in this recipe has been calculated based on the natural pectin levels of ripe apricots. Apricots have enough natural pectic that the added sugar during cooking will thicken without extra pectin.
- Fresh lemon juice not only adds a tart flavor to balance the sugar but also helps the fruit's pectin set into a perfect jam texture.
