Put the apricots into a bowl, just cover with water, leave to soak overnight and then drain off the liquid. Put the fruit into a preserving pan with sugar, sultanas, chopped garlic clove, peppercorns, grated orange rind and juice. Bring to the boil. Stir in the vinegar and simmer for 45 minutes until thick. Put into hot jars, cover and seal.
© 1978 Mary Norwak estate. All rights reserved.