Apricot Syrup

Ingredients:

• 4 1/2 cups of apricots, chopped
• 3 1/4 cups of sugar
• 2 1/2 tbsp of lemon juice

Directions:

1. Place the apricots in a pan with the sugar and let them stand for 3 1/2 hours.
2. Put the pan over a medium heat and stir the mixture until the sugar dissolves.
3. Add the lemon juice. Bring the mix to a boil and reduce the heat.
4. Simmer for 12 minutes, skimming off any foam that may accumulate.
5. Run the mixture through a sieve of mill and return the syrup to the pan.
6. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes.
7. Remove from the heat and let cool for 5 minutes. Add the syrup to jars.
8. Steep the jars in 200-degree water for 15 minutes to seal them.

Blueberry Syrup

Ingredients:

• 3 1/2 quarts of blueberries, crushed
• 3 1/4 cups of sugar
• 3 tbsp of lemon juice

Directions:

1. Combine the blueberries and 1 1/2 cups of sugar. Let stand overnight.
2. Place the blueberries in a pan. Put the pan over a medium heat and stir the mixture, add the remaining sugar and stir until the sugar dissolves.
3. Add the lemon juice. Bring the mix to a boil and reduce the heat.
4. Simmer for 12 minutes, skimming off any foam that may accumulate.
5. Run the mixture through a sieve or mill and return the syrup to the pan.
6. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes.
7. Remove from the heat and let cool for 5 minutes. Add the syrup to jars.
8. Steep the jars in 200-degree water for 15 minutes to seal them.

Raspberry Syrup

Ingredients:

• 4 1/2 cups of strawberries
• 4 1/2 cups of sugar
• 6 tbsp of lemon juice

Directions:

1. Combine the raspberries and 1 1/2 cups of sugar. Let stand overnight.
2. Place the raspberries in a pan.
3. Put the pan over a medium heat and stir the mixture, add the remaining sugar and stir until the sugar dissolves.
4. Add the lemon juice. Bring the mix to a boil and reduce the heat. Simmer for 12 minutes, skimming off any foam that may accumulate.
5. Run the mixture through a sieve or mill and return the syrup to the pan.
6. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes.
7. Remove from the heat and let cool for 5 minutes. Add the syrup to jars.
8. Steep the jars in 200-degree water for 15 minutes to seal them.

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