Combine the apricots and water in a pot with the pectin. Stir well to dissolve the pectin and heat to a boil. Stir constantly until it reaches a full rolling boil that you can’t stir down. Boil hard for 5 minutes to boil out some of the water. Add the sugar and the anise hyssop simple syrup. Stir well and return it to a hard boil. Boil 1 minute. Ladle into jars. Makes 2 1/2 to 3 pints.

Note: Anise hyssop is a tall flowering herb, Agastache foeniculum. The leaves are delicious in teas and jam.