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1
Wash apricots and cut fruit into halves or quarters, discard pits.
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2
Measure 4 cups of the fruit and combine with the sugar and lemon juice in a 4 or 5 quart saucepan; stir gently to mix.
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3
Cover and let stand at room temperature to 1 hour.
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4
Over medium heat, bring mixture to boiling, stirring constantly.
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5
Turn heat to high and boil vigorously, uncovered for 4 minutes without stirring.
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6
Remove from heat and let cool, uncovered for 30 minutes.
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7
Pour mixture into shallow glass or metal baking pans, roasting pans made of foil or rigid plastic trays so that the syrup around the fruit is at least 1/2 inch deep but no deeper that 3/4 inch.
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8
Cover with clear plastic film or a sheet of glass, leaving a 1-inch wide opening along one side.
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9
Place pan in direct sunlight.
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10
Gently stir mixture and turn fruit pieces over every hour.
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11
Remove preserves from sun when fruit is plump and syrup is thickened to about the consistency of corn syrup; the preserves thicken slightly more as they cool.
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12
It will take bout 2 to 10 hours, or more, depending on the heat of the sun.
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13
You may need to bring the preserves in at night and then return to the sun the following day.
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14
Serve at once or store as directed below.
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15
Refrigerated: Preserves will last about 4 weeks.
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16
Freeze: Pack into freezer containers to within 1 inch of ttop, seal and freeze.
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17
Can: Fill half-pint jars.
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18
Seal and process in water bath for 10 minutes.
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19
Variations:.
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20
PEACH OR NECTARINE: Cut peaches or nectarines into 1/2 inch thick slices; discard pits.
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21
Increase lemon juice to 1/4 cup.
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22
BERRIES: Use whole berrie and foloow the Apricot recipe.
