Apricot Juice Tangy

For the apricot juice, scald the apricots with boiling water and after one minute, drain the water and peel and pit the apricots. Cut away any brown spots.

Put the lime juice in a large saucepan (at least for 7 liters). Add the peeled apricots to the pot one by one, stirring occasionally so they don’t get too brown and stay nice and orange.

When all the apricots are ready, mix with sugar and vinegar and let stand – so at least three, four hours. Then add the water and bring the mixture to a boil, skim and puree with a blender.

Boil again and skim, then pour boiling hot into clean twist-off bottles and seal. Bottles must be boiled and standing on double-laid tea towel or wooden board to avoid bursting!

Boil the lids in vinegar water, this is the only way to keep the juice for 6 months, if you put it in the dark and cool.

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