Recipe given to me as part of the bridal gift of family recipe favorites in 1982. Is a Humphrey Family tradition and favorite.<\/p>\n
1 cup dried apricots, cut in thin strips
\n1 lemon, cut in thin slices
\n3\/4 cups water
\n5 cups peeled and finely diced ripe pears
\n4 cups sugar
\n1 tablespoon rum flavoring<\/p>\n
Combine apricots, lemon and water in saucepan. Cover and simmer for five minutes to plump and soften the apricots.<\/p>\n
Combine the pears and sugar in a heavy 4 quart kettle. Cook over low heat until clear and thick – about one hour.\u00a0Stir often to prevent scorching.
\nAdd the apricot mixture and stir well. Add the rum flavoring. Simmer for a few more minutes for the added fruit to come up to temperature.<\/p>\n
Ladle into sterilized\u00a0 hot half pint jars (four). Process hot water bath for five minutes.<\/p>\n
Serve as a side condiment to meats and meals.<\/p>\n
<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
Recipe given to me as part of the bridal gift of family recipe favorites in 1982. Is a Humphrey Family tradition and favorite. 1 cup dried apricots, cut in thin strips 1 lemon, cut in thin slices 3\/4 cups water 5 cups peeled and finely diced ripe pears 4 cups sugar 1 tablespoon rum flavoring…<\/p>\n