Apricot Rum Conserve - cooking recipe

Ingredients

1 lb dried apricots
1/3 cup fresh lemon juice
4 1/2 cups sugar
2 tbsp dark rum

Preparation

Combine the apricots, 4 cups water and lemon juice in a large saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for about 30 mins or until the apricots are tender.
Add the sugar and stir, without boiling, until the sugar dissolves. Boil, uncovered, stirring occasionally, for about 15 mins or until the conserve jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)
Stir in the rum. Pour hot conserve into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.