Preparation

• Place all of the apricot pits on a wooden cutting board. Cover them with a towel and crack them open with a mallet. Carefully extract the kernel from inside the pit, making sure not to get any of the pit.

• Add the apricots and kernels to a large pot. Place over medium-low heat, and bring to a simmer, stirring occasionally. Simmer for 10 minutes.

• Add the sugar, apple juice and lemon juice. Continue to simmer for another 30 minutes. Use a slotted spoon to remove any scum that rises to the surface.

• Add the butter, and simmer for 5 minutes longer.

• Remove the kernels from the conserves.

• Transfer to sterilized jars, cap and let cool. Store in the refrigerator for 1 month. Alternatively, water-process the jars, then store in a cool, dry place for up to 6 months.