I processed mine for long term storage, but other than that I followed the recipe…. mostly. I left out the kernels, because they contain traces of a chemical whose metabolite is cyanide and I just don’t want to muck about with that. I know that if you are careful, you can use them and be fine. I don’t care. I don’t want to risk poisoning my children, especially since I used high temperature processing and plan to store my jam for a long time giving the cyanide maximum time to enter the jam.
I also pureed the cooked apricots in the blender before adding the sugar.