Wash and blanch Apricots.
Place apricots in cold water.
Pit and half. Some suggest peeling but we don't.
Combine Apricots with 1/2-cup water in a pan.
Simmer until Apricots are soft.
Puree using a food mill but don't liquefy.
Measure 1 1/2 quarts Apricot pulp.
Combine Apricot pulp and 3 cups sugar in a large pot.
Cook until thick enough to round up on a spoon.
As it thickens stir frequently to prevent sticking.
Ladle hot butter in pint jars leaving 1/4-inch headspace.
Remove bubbles and wipe rim and place lids and rings.
Process in water bath for 10 minutes.
Optionally add 1/2 teaspoon of nutmeg or cinnamon.
Yield is about 3 pints for this recipe.
You can and we do double or triple recipe.