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Apricotlets

DIRECTIONS

Lightly coat an 8-inch square baking pan with butter or margarine; set aside. Put through a sieve; discard bits of fiber and skin.
Pour boiling water over apricots. Let stand until apricots are plump, about 30 minutes. Blend water and apricots to a pulp in blender.
Simmer pulp in a medium saucepan over low heat, stirring occasionally to prevent scorching. Measure 2 cups pulp. Reserve remaining pulp for another use.
Return 2 cups pulp to saucepan. Add granulated sugar, corn syrup and salt. Cook over low heat until thickened, about 30 minutes to 1 hour, stirring frequently to prevent scorching.
Dissolve gelatin in apple juice. Stir into pulp mixture and again cook until thickened, about 10 minutes. Stir in lemon juice and chopped nuts. Pour mixture into prepared pan.
Let stand at room temperature 24 hours. Cut in 1" x 1/2" bars. If knife sticks, dip it in hot water. Place bars on tray in food dryer. Dry at 120°F (50°C) until pieces are dry to touch. Or let stand in warm place until dry to touch. Roll in powdered sugar.