Put the apricots in a bowl, cover with water and leave to soak overnight. Tie the spices in a piece of muslin and suspend in a pan. Add the vinegar and bring to the boil. Drain the apricots, add to the vinegar and simmer for 10 minutes. Lift out the apricots with a perforated spoon and put into hot preserving jars. Stir the sugar into the vinegar, bring to the boil and boil for 5 minutes until syrupy. Take out the bag of spices, pour the syrup over the fruit and seal tightly.
© 1978 Mary Norwak estate. All rights reserved.