Wash, halve and pit the apricots. Place all ingredients in a saucepan over high heat (no lid). When it starts to bubble, turn the burner down to the lowest heat setting. Cook 3-4 hours, stirring occasionally.

If you like a thicker jam, spoon off the watery liquid several times mid-way through cooking (save for another purpose).

Re-use some store-bought jam jars, place in the refrigerator for up to two weeks (if it lasts that long!).

Makes about 3 1/2 cups.

Submitted by: Linda Noble Brown