Apricot Juice

Rinse the apricots under running water, remove the pits, and transfer the flesh to a large pot.

Pour cold water over the apricots so the level sits 2-3 cm above them (roughly a 1:1 ratio of water to pitted apricots).

Set the pot on the stove and bring to a boil, stirring occasionally — don't bother skimming the foam.

Simmer the apricots for 5-10 minutes until they're completely soft.

Blend the mixture with an immersion blender, and if you like, push it through a fine sieve.

Stir in sugar to taste (around 750g per 9-10 liters of juice), mix well, and return to the heat.

Bring the nectar to a boil and let it bubble for 3-4 minutes, skimming off any foam that rises to the surface.