Apricot sauce

Here's my sauce and jam....

...and here are the recipe's, passed onto me by Gordon and Tina Williams several years ago.....

Apricot Sauce

1.2 litres of white vinegar

2.5 kgs of Apricots

1 dessertspoon of ginger

6 teaspoons of salt

1 dessertspoon of cloves

900gms of sugar

1 teaspoon of cayenne pepper

4 onions

Mince the onions and apricots, add all of the other ingredients and cook for one hour, stirring occasionally. Bottle

Apricot Jam

2.7 kgs of Apricots

2.7 kgs of sugar

2 and 1/2 cups of water

10 kernels from the apricot stones

Split and stone the apricots and place the fruit in a pot with the water. Cook slowly until the fruit is pulped. add sugar and boil for 15-20 minutes. Test and bottle.

And of course, if your into paper craft make some labels...just for fun !