Makes about 1 1⁄2 quarts
4 cups apricots, pureed (Bleinheim variety are the best!)
1/8 cup lemon juice
2 cups sugar
1 cup corn syrup
1. Place pureed apricots and lemon juice in heavy saucepan.
2. Add sugar and corn syrup and mix well.
3. Bring to a boil, mixing often to avoid scorching. Boil for two minutes.
4. Skim foam off the top.
5. Allow to cool. Serve and enjoy!
* May be processed in hot canning jars to within 1/8 inch of tops.
Process 10 minutes.
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