Apricot Rum Conserve

1. 1

   Combine the apricots, 4 cups water and lemon juice in a large saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for about 30 mins or until the apricots are tender.

2. 2

   Add the sugar and stir, without boiling, until the sugar dissolves. Boil, uncovered, stirring occasionally, for about 15 mins or until the conserve jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)

3. 3

   Stir in the rum. Pour hot conserve into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

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