Categories: jelly-jam-preserves-conserve

Ingredients

• 3 lbs. rice apricots, halved pitted and coarsely chopped
• 3 cups sugar
• 1/4 cup water
• Juice of 1 lemon

Directions

1. Combine the apricots, sugar and water in a large nonaluminum saucepot. Let stand at cool room temperature for 1 hour or overnight.
2. cook apricot mixture over medium heat until mixture begins to boil, skimming foam from surface. Reduce heat to low; simmer, stirring occasionally, until thickened, about 20 minutes. Stir in lemon juice; remove from heat.
3. Spoon into sterilized jars. Seal. Refrigerate up to 2 months.

4. makes 6 cups

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