I’ve got a spare half hour, to sort these apricots..
With a paring knife, I halve the just a bit under ripe apricots & pop them into my vacola jars- Tightly too! On the stove my light stock (not much sugar) syrup is infused with saffron & rosewater and it’s just about to reach the boil. Carefully I pour the hot syrup over the apricots & lid. Tapping on the bench releases any trapped air bubbles. Lastly they go into my oven for around 1.25 hrs @ 100C to vacum seal.
Winter will be so much brighter with these beauties on the table. Shelf life is easily 1+ year. Bon Appetite!!