Makes 4 lb (1.8kg)
4 lb (1.8kg) fresh ripe apricots
2 lb (900g) granulated sugar
1 pint (600ml) distilled white vinegar
2 teaspoons whole cloves
2 teaspoons whole allspice
3 X 1 inch (2.5cm) pieces stick cinnamon
Remove the stalks from the apricots. Cut in half following the line of the fruit, twist to separate and remove stones. Put the sugar and vinegar into a preserving pan and stir over low heat until the sugar has dissolved. Add the cloves and allspice to the pan along with the cinnamon and prepared apricots.
Simmer gently for 10-20 minutes until fruit is tender. Draw off the heat and, using a perforated spoon, transfer apricots and spices to storage jars. Return the pan of syrup to the heat and boil rapidly for 10 minutes to reduce the liquid and concentrate the flavour. Pour syrup over the fruit there should be sufficient to cover. Cover tightly when cold.