INGREDIENTS
2 lb B&R Farms Dried Apricots, soak in water until about doubled in size
granulated sugar
2 t cinnamon
1/2 t allspice
juice of 1 lemon
Optional: zest of 1 lemon
Pectin
DIRECTIONS
Put apricots in blender, a little at a time and puree. Add 1/2 cup granulated sugar to each cup of pulp. Add cinnamon, allspice, lemon juice, and zest and blend until completely smooth.
Place in a pan and bring to a boil. Add 1 container of pectin for every 5 cups pulp. Cook until mixture "sheets" from wooden spoon while stirring frequently. Place in sterilized jars. Add canning wax and let cool. Seal lids when jars are cold. Store in cool, dark dry place.