This purée is thinned with ice water (to suit your taste) when served as a drink.

Apricots, pitted and sliced
Boiling water
Lemon juice (optional)
Granulated sugar

Measure prepared fruit into a large pot and add 1 cup boiling water to each quart of fruit. Simmer fruit in water until it is soft. Press fruit and water through a fine sieve or put through a food mill. Measure the nectar into a large pot, add sugar to taste, and add 1 tablespoon lemon juice to each quart of nectar, if desired. Reheat to dissolve sugar.

Pour into clean, hot jars, leaving 1/2-inch headspace; seal. Use half-pint or pint jars only. Process in boiling water bath 15 minutes.

Yield: 3 1/4 quarts prepared fruits and 3 1/4 cups water yield approximately 9 pints nectar.

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