Deep in the winter months I call these preserves sunshine on toast. They are quite frankly the best for breakfast any time of year but deep in the heart of winter, they evoke the warm early days of summer. The key is NOT to use a pound of sugar for a pound of fruit as apricots are really tart and the point of these preserves is to almost have them taste like apricot fruit leather. You need not use pectin either as apricots contain a fair amount and the recipe is called preserves, not jam. <br /> <br />One of my favorite sounds of the canning process is the "ping" the jars make as they cool down. <br /> <br />You can use these preserves as a glaze on poultry, or ribs or spoon it into yogurt but we are purists and love it on whole grain toast. When I'm gone, I hope my kids think to make this each summer and think of me.

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