Spoon sweets - Apricot

Version A 
Cut the apricots open and remove the pits. Dissolve the lime in two litres of water (about 10 glasses) and place the apricots for 2 hours. Take them out and wash them very well. In the meantime, boil the sugar and water and as soon as the syrup begins to bubble, take it off the heat to cool. Bring water to a boil in a saucepan and add the apricots a few at a time. When they rise to the surface, remove them and place them into a bowl with the lemonade (ice water with 1 cup of lemon juice) and leave them for 2 hours. Drain them and place them in a baking dish or an open pot next to each other (in a single layer only). Drizzle them with the syrup and boil them for 5-10 minutes. Leave them aside. On the following day, add the rose geranium and boil them over high heat until the syrup is ready. Just before the syrup is ready, add a spoonful of lemon juice. Once the spoon sweet has cooled, fill the jars and store them. (MANRE 2009, 15)

Version B 
Cut the apricots open and remove the pits. Put the apricots in water and a bit of lime for 2-3 hours. Then wash them very well and put them on a towel to drain. In a pot, add the sugar, water and lemon to make a syrup and then leave it aside to cool. After the apricots are well drained, put them in a wide saucepan and pour the cold syrup over them. Bring to a boil over high heat until the syrup is ready. Add the vanilla and a spoonful of lemon and cook for another minute. Then remove from the heat and cover with a towel overnight. On the following day, if there is liquid in the pot, bring to a boil until it is ready. When it cools down, put it in bottles for 2-3 days in the sun. (Melanthia Haritou, 68 years old, Kyperounda)