These are NOT 'orchard' apricots, but 'shelter belt' apricot trees, so they more closely resemble the wild types: smaller, less sweet, and somewhat drier, so I had to use a heavier syrup than usual for apricots to compensate; they do have a good flavor, though. We bought the seedlings about 12 years ago from the Farm Service Agency, through their Conservation Trees program. For one reason or another, they stayed in 5 gallon pots for 5 or 6 years before we could get them planted out.
They have a very short window between 'not ready', 'good', and 'bird food': they can go from sort of hard & dry to over ripe & turning brown in 24-48 hours, but they ripen over several days instead of all at once.
Some of the sauce, instead of getting canned, will be used tomorrow, along with left over juice & syrup from the cherries, and maybe with the addition of some of our fruit syrups, when Mrs. AR makes a "tuti-fruiti rabbit" for dinner...after which I'll be canning its littermates.