3half pint jars
By Helen Witty and Elizabeth Schneider
As fresh apricots are usually expensive, hard to come by, and often tasteless (unless you have your own tree or live near an orchard, in which case all of the above are false), we’ve used the dried fruit, which does have some taste, for this preserve. The recipe was developed with California apricots. If you use the sweeter imported varieties, add less sugar.
Like the preceding recipe for Plum-Rum Conserve, this makes a particularly lov