Quick Apricot Preserves

Today’s the day.  They’re in season, but you’ve got to grab them now.  Beautiful velvety apricots!  They’re in the markets, but not for long. Make a batch of apricot preserves.  No, we’re not going to fool around with canning equipment.  It’s not going to last long enough to require that.  And there’s no need to peel the apricots.  Here’s all you do:

1 1/2 cups granulated sugar

1/4 cup water

pinch of salt

1/4 cup dried apricots chopped in a medium dice

2 lbs. fresh apricots

2 T fresh lemon juice

2 T Calvados

Place 1 1/2 cups granulated sugar,  1/4 cup water and a pinch of salt in a Dutch oven and stir over heat until clear. Add dried apricots.  They will add an intensity and  tartness that will compliment the fresh fruit.   Break open 2 lbs. apricots with your fingers and pop out the pits.  Chop coarsely and add to sugar syrup.  Cook at a rolling boil, stirring often until syrupy and thickened.  This will take about a half hour.  Take off  heat and stir in 2 T  fresh lemon juice and 2 T Calvados.  When cool, ladle into 2 pint-size glass jars with screw-on tops.  Refrigerate.  Will keep for 2-3 weeks.