Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Apricots |
| Sugar | |
| 2 teaspoons | Cinnamon |
| 1 teaspoon | Cloves |
| Juice and grated peel of 1 lemon |
Wash, peel and pit apricots; cut into small pieces. Cook in their own juices over a very low heat until fruit is soft. Measure apricot pulp; add ½ cup sugar for each cup of apricot pulp. Add remaining ingredients and cook until thick. Ladle into sterilized jars and seal.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998