How to Make Apricots in Syrup: Easy Homemade Preserve with Lemon and Mint

Apricots in Syrup are a classic homemade preserve made with fresh apricots gently poached and stored in a fragrant sugar syrup infused with lemon zest and mint. This method not only enhances the fruit’s natural sweetness but also extends its shelf life, making it perfect for desserts, breakfast toppings, or gifting. These golden fruits stay tender and juicy in a light, citrus-scented syrup that captures the essence of summer.

What Are Apricots in Syrup?

Apricots in syrup are a type of fruit preserve made by blanching fresh apricots and storing them in a sweetened liquid. The syrup is typically made by simmering sugar and water, often with added aromatics like lemon, herbs, or spices. Once sealed in sterilized jars, the fruit remains juicy and shelf-stable for several months, ready to enhance sweet or savory dishes.

Why Everyone Will Love This Recipe

• Bright and flavorful: Lemon zest and mint add a refreshing twist.
• Perfect for preserving seasonal fruit: Enjoy apricots long after their peak season.
• Versatile uses: Serve over yogurt, pancakes, ice cream, or cake.
• Elegant presentation: Looks beautiful in jars—ideal for homemade gifts.

Pro Tips for the Best Apricots in Syrup

1. Choose ripe but firm apricots: They hold their shape better during blanching and storage.
2. Sterilize jars properly to prevent spoilage and extend shelf life.
3. Blanch briefly: One minute is enough to loosen skins and soften the fruit slightly.
4. Cool the syrup slightly before pouring it into jars to avoid shocking the fruit.

Frequently Asked Questions

Can I Use Dried Apricots?

This recipe is designed for fresh apricots. Dried apricots will not rehydrate properly in syrup.

Do I Need to Peel the Apricots?

No peeling is necessary—the blanching step softens the skins and improves texture without removing the peel.

How Long Will Apricots in Syrup Last?

Sealed and stored properly, they can last up to 6 months in a cool, dark place. Once opened, refrigerate and consume within 1–2 weeks.

Can I Add Other Spices?

Yes! Try a cinnamon stick, a few cloves, or vanilla bean for an extra flavor layer.

Can I Reduce the Sugar?

You can reduce the sugar slightly, but it’s essential for preservation, so don’t cut it too drastically.

How to Freeze

Freezing is not necessary for this recipe if jars are properly sterilized and sealed. However, if you prefer, you can freeze the cooled apricots in syrup in airtight containers for up to 3 months.

How to Store

Store sealed jars in a cool, dark place for up to 6 months. Once opened, keep refrigerated and consume within 1–2 weeks. Always use a clean spoon to serve and reseal tightly.

How to Make Apricots In Syrup

Prepare the syrup: In a saucepan, combine water, sugar, lemon zest, and mint. Bring to a boil over medium heat.

Strain the syrup: Once the sugar has fully dissolved, remove the lemon zest and mint leaves. Let syrup cool slightly.

Blanch the apricots: Bring a separate pot of water to a boil. Add the apricots and blanch for 1 minute. Drain and let dry.

Pit the fruit: Cut the apricots in half and remove the pits.

Fill the jars: Place the apricot halves into sterilized jars, cut-side down.

Add the syrup: Pour warm syrup over the fruit until completely submerged.

Seal the jars: Close tightly and let cool. Store or gift!