Make * Apricot* Great Again

This will hit you like an earthquake.
We're making Apricot pancake syrup today.
We start by adding a lot of apricot puree to the kettle, then apricot juice, a little peach juice to smooth the flavor, then vitamin C for color retention, followed by sugar and invert sugar, then honey to mellow the flavor and add depth and complexity, and finish with almond extract to brighten the flavor. Almonds and apricots come from the same family of fruits and are complementary flavors. After the syrup finishes cooking, we bottle it in our automated filler. Then it needs to cool for a couple days before it can be labeled.
At Pioneer Valley, we make a variety of jams, pancake syrups, hard candy image lollies, ice cream toppings, caramels, and more.
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