With apricots, peeling is optional, so that is nice. Just cut them in half at the crease and remove the pits. Some varieties have pit kernels that are edible and delicious! Here is what I would do:
Ingredients for 1 quart jar:
3 1/2 cups sliced apricots
1 cup sugar
1/4 cup + 1 Tablespoon Clear Jel (NOT corn starch!)
3/4 cup cold water
1/8 tsp. cinnamon (opt.)
1/8 tsp. almond extract (opt.)
1/4 cup bottled lemon juice
To prevent darkening, as you slice your apricots, put them in a mixture of 1 tsp. or 3000 mg. of ascorbic acid (Vitamin C) and 1 gallon of water. If using tablets, crush thoroughly before adding to water. leave the fruit in there while you do the other things.
Combine sugar, clear jel, and cinnamon in a large saucepot. Add water and almond extract. Stir and cook over medium high heat until mix thickens and begins to bubble. add lemon juice and boil sauce 1 minute more, stirring constantly.
Fold drained apricots into the mix and continue to heat for 30 minutes. Fill jars without delay leaving 1 - inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in boiling water bath for 3 minutes. Don't cut the fruit too little. :)
Yolanda left this recipe in response for apricot pie filling recipes. I am reprinting it here so I will be able to find it for future reference.
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