Amount
Ingredient
Preparation



3
pounds
apricots

or 1 lb dried apricots



1
pound
onions

peeled, chopped fine



1 1/2
pt
cider vinegar





2
each
garlic cloves

peeled, crushed



2
each
orange rind





1
pound
brown sugar, light





8
ounces
raisins

sultanas



2
teaspoons
salt





1
teaspoon
english mustard





1/2
teaspoon
allspice

powdered



8
ounces
walnuts

very roughtly chopped

 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. 
Makes about 6 lbs