2 c. cider vinegar
2 1/4 c. sugar
3 lbs. apricots
3/4 c. preserved gingeroot
2 garlic cloves
1 tsp. mustard seeds
1/2 tsp. salt
1/2 c. white raisins
1/2 c. seedless raisins

Combine vinegar and sugar in a heavy saucepan, bring to a boil. Slice apricots and add with remaining ingredients to syrup. Cook until apricot slices are almost tender. Strain. Reserve fruit. Bring syrup to a boil. Continue cooking until reduced to 1/2 volume and thick, about 15 minutes. Return fruit to syrup, bring to a boil and pour into hot sterilized jars. Seal. Yields 6 cups.