|Chopped dried apricots||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs), cut in to chunks|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Orange flavored liqueur/Citrus||1 Tablespoon|
In 8-cup (2 L) measure, microwave apricots and water at High for 5 minutes or until apricots are tender and most of the liquid is absorbed, stirring twice.
Watch carefully that apricots do not dry and burn, adding 2 to 3 tbsp (25 to 50 mL) more water if necessary.
Transfer to blender or food processor and blend until smooth; set aside.
In bowl, lightly beat together sugar and egg yolks; add butter, lemon rind and juice along with pureed apricots.
Microwave at Medium (50%), covered, for 5 to 6 minutes or until thickened and slightly bubbly around edge of bowl, stirring several times.
Stir in liqueur (if using).
Pour into hot sterilized jars; seal at once with paraffin or mason-type lids.
Refrigerate for up to 4 weeks.