Preparation:
In a Dutch oven, combine 2 c each of the peaches and apricots with the remaining ingredients excepting the margarine. Mash enough to break the fruit. Stir in the remaining peaches and apricots. Add margarine Bring to a slow boil, stirring.
Boil, continuing to stir frequently, for 20 minutes or until setting point is reached. Ladle into sterile 250mL canning jars leaving 1/2" headspace. Wipe rim and seal. Process for 5 minutes in a boiling water bath. Remove, cool, label and store. |
