In a Dutch oven, combine 2 c each of the peaches & apricots with the remaining ingredients excepting the margarine. Mash enough to break the fruit. Stir in the remaining peaches & apricots. Add margarine Bring to a slow boil, stirring. Boil, continuing to stir frequently, for 20 minutes or until setting point is reached.
Ladle into sterile 250mL canning jars leaving 1/2" headspace. Wipe rim & seal. Process for 5 minutes in a boiling water bath. Remove, cool, label & store.
