Hostess helper that’s spicy, colorful and excellent with lamb
4c. brown sugar, firmly packed
6 (3″) sticks cinnamon
Stick each apricot with 2 or 4 cloves.
Bring sugars, vinegar and cinnamon sticks (may be tied in cheesecloth) to a boil. Add 2 qts. apricots and simmer gently until soft. Remove fruit and repeat with remaining apricots.
Remove cinnamon. Fill hot jars with fruit to within ½" from top; pour on syrup, making certain it covers fruit. Adjust lids. Process in boiling water bath (212°) 20 minutes. Remove jars and complete seals unless closures are self-sealing type.