Put the washed, pitted apricots, lemon juice and water in a saucepan, cover and bring to the boil quickly and simmer over a mild heat for about 10 minutes.
Put the mass in a cheesecloth scalded with hot water and let drain into a container with sugar until the mass dries.
Mix the juice with sugar over and over again. Heat the syrup to boiling point, fill it into sterilized, still hot bottles and close tightly.
Steam juicing is also ideal, as the apricots give more juice and a creamy syrup or ready-to-drink juice is created by adding 1: 1 preserving sugar. Depending on the amount of sugar, what is added.
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