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.
Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias