Apricot Syrup

*you can use this method to make ANY kind of syrup!

Apricots (or other fruit)
classic jelly pectin
sugar
lemon juice (only if using apricots or peaches)

Blanch the apricots to remove the skins:

Drop the apricot in boiling water for 1-2 minutes, remove from boiling water and place directly into ice cold water.  The skins should come off easily!

Puree the fruit in a blender.

Follow the directions on the classic jelly pectin, except add TWICE the amount of fruit.  You may also need to add more sugar, to taste and/or decrease the lemon juice to taste.