The Complete Book of Preserves and Pickles: Jams, Jellies, Chutneys and Relishes | 
Yesterday was a day-long advanced screening of November, so I made apricot jam because it tastes like sunshine in a jar.
Recipe is from the tagged book. It's great in that it calls for old-fashioned dried apricots, rather than wildly expensive fresh ones.
Soubhiville Oh yum! Now I want some, lol. 1y
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