1-1/2 quarts apricot pulp
3 cups sugar
2 tablespoons lemon juice
Cook pitted apricot halves until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add sugar; cook until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Add lemon juice; pour hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yield: about 3 pints.