Apricot Jellies

Preparation

1. Step 1

   Place apricots and water in a 2½-quart souffle dish with a tight lid. Cook, covered, at 100 percent power in a high-power microwave oven for 12 minutes, stirring once.

2. Step 2

   Remove from oven. Transfer apricots and liquid to a food processor. Process until smooth, stopping once to scrape sides of bowl. Add 3 cups of the sugar in two batches; process until smooth after each addition, stopping to scrape sides and stir sugar down into the puree.

3. Step 3

   Scrape mixture back into souffle dish. Cook, uncovered, for 30 minutes, stirring well three times.

4. Step 4

   Remove from oven. Oil a 10 ½-by-15½-inch jellyroll pan. Scrape mixture into pan and smooth with a spatula. Refrigerate until firm enough to cut, 3 hours or overnight.

5. Step 5

   Place remaining sugar in a small bowl. Rinse a knife with hot water. Cut candy into ¾-inch squares, rinsing the knife from time to time as you lift squares from pan. Coat each square on all sides in the sugar. As they are coated, place on a cake rack. Let stand overnight, until dry.