Juice of 1 lemon
1 quart plus 1 1/2 C. water
2 lbs apricots
3/4 C. honey
1-inch piece ginger, peeled and thinly sliced
8 cardamom pods, crushed

In a large bowl mix juice of one lemon and 1 quart of water. This will be your anti-browning solution to maintain the vibrancy of the apricots after they’re canned. Half and pit apricots and drop them in the lemon solution until ready to can. In a small saucepan, bring honey and 1 1/2 C. water to a boil, whisking to make sure honey dissolves completely. Working with hot, sterile pint jars, divide ginger slices between 4 jars and add 2 crushed cardamom pods to each. Pack jars with apricot halves, cut side down. Apricots should be tightly packed but not crushed. Ladle over hot syrup, leaving 1/2 inch headspace. Remove air bubbles with a wooden chopstick, apply lids and screw on bands until finger tight. Process in a boiling water bath for 35 minutes.