Apricot Nectar RecipeOrigin: Australia Period: Traditional |
Ingredients:
800g peeled, stoned and crushed apricots 
Apricot Nectar Preparation:Method:Combine the fruit and water in a pan and heat until just simmering. Take off the heat, allow to cool then press through a sieve to make a puree. Discard any pulp then measure the volume of puree and add 40g sugar per 100ml liquid. Heat gently until the sugar dissolves then bring to a simmer. Spoon or ladle into jars that have been sterilized and heated in an oven set to 110°C for 10 minutes. Sterilize by processing in a boiling water bath for 10 minutes. Store in a cool, dark, place. |
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