Ingredients:
2 kg (4 lb) apricots, halved
2 kg (4 lb) sugar
6 Tbsp brandy
Preparation:
- Combine apricots and sugar. Let stand over night.
- Bring the fruit mixture to a boil. Skim the foam from the top. Continue cooking (on medium temperature) and skimming, stirring occasionally, for about 1 to 2 hours.
- Remove from heat and fill sterilized jars. Let cool. Pour little bit of brandy on top. Seal.
