Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Combine sugar, lemon juice, vanilla pod and seeds, cardamom and 1.25L (5 cups) water in a large pan over high heat.
• 3.
  Bring to the boil and cook, stirring, until sugar dissolves.
• 4.
  Reduce heat to medium-low and add apricots.
• 5.
  Cook for 10 minutes or until apricots are plump and tender.
• 6.
  Remove from heat.
• 7.
  Cover with plastic wrap.
• 8.
  Set aside at room temperature overnight.
• 9.
  The next day, spoon into four 1 cup (250ml) sterilised jars and chill until ready to use. Serve with muesli and yoghurt.