Cut in half and place cut side down in clean, scalded glass quart mason jars.
Drop in 1 or two pits for better flavor.
Pack firmly but not beyond shoulder of jar.
Cover fruit with boiling, light syrup made from 9 cups water to 2&1/4 cups sugar.
Leave 1/2 inch headroom (space between top of liquid and top of jar).
Place scalded lids on jars and hand-tighten screw lids. Do not over-tighten.
Process 7 jars at a time in boiling water-bath canner for 30 minutes, keeping at least 1 inch of boiling water above jar tops.
Carefully lift jars out of canner with jar-lifter and set on towel on counter to drain and cool.
Lids should pop closed as they cool. If not, the seal is not good, so refrigerate and eat soon. These will store well for months if kept in a cool, dark place.
Jeanette (3rd Daughter, child #5):
This was a case where the littlest people had the advantage when filling jars. Mom used narrow-mouthed jars so when a half apricot was dropped in, it often bounced and flipped over. A small hand could fit inside and flip them over – skin-side up – so they would look pretty in the jar.