Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Apricots -- -OR-
   1       lb           -Dried apricots
   1       lb           Onions -- peeled, chopped fine
   1 1/2   pint           Cider vinegar
   2                    Garlic cloves
                        -- peeled, crushed
   2                    Oranges (rind only)
   1       lb           Light brown sugar
   8       oz           Sultanas
   2       ts           Salt
   1       t            English mustard
     1/2   ts           Powdered allspice
   8       oz           Walnuts
                        -- very roughtly chopped

Preparation:

Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal.