Put the apricots into a bowl and just cover with water. Leave to soak overnight, drain and chop finely. Put the apricots and chopped onions into a pan with the sugar, grated orange rind and juice. Add the sultanas, vinegar, salt, crushed garlic, mustard and allspice. Simmer gently for 1 hour until golden brown and thick, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.
© 1978 Mary Norwak estate. All rights reserved.