Ingredients

• 2 1/4 lbs pitted apricots, chopped
• 2 lemons, juiced, seeded, and sliced thin with seeds set aside
• 1 1/4 cups water
• 1/2 teaspoon dried thyme
• 4 cups granulated sugar

Instructions

1. Before starting to cook anything, make sure the apricots are also chopped. This is a multitasking recipe!

2. In a small sauce pan, simmer thyme and lemon seeds in 1 cup water 5 minute Remove thyme and keep water. Add lemon slices and lemon juice to water. Simmer on low 20 min uncovered.

3. While the lemons are simmering, add sugar and 1/4 cup water to apricots in a large pot over medium heat. Cook until apricots are soft and start falling apart. It should be about the same amount of time the lemons are cooking. Add the lemons to the apricots, turn off heat, and let sit 10 minute.

4. Bring mixture to a boil. Cook 10-12 minutes, stirring often.

5. To preserve, use a RWB with 1/2 pint jars 10 minutes, then turn off heat and remove lid, let sit 5 minute.