2 lbs. fresh apricots, halved, pitted and cut up
1 cup water
4 cups white sugar
2 Tbs. lemon juice
1 Tbs. light corn syrup or dark corn syrup
Puree about 1/2 apricots and 1/2 water in blender. Turn into large saucepan. Repeat with the second half of apricots and water. Add lemon juice, sugar, and corn syrup. Stir over med. high heat until sugar dissolves and it comes to a boil. Boil and stir for 5 min. Skim. Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boining water bath for 5 min.
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