Treat peaches and apricots to prevent darkening (you can use Fruit Fresh or plain old lemon juice). Combine sugar, curry powder, water and lemon juice in a large saucepot. Bring to a boil; reduce heat. Drain peaches and apricots. Add all fruit to syrup. Simmer just until fruit is hot throughout. Pack hot fruit into hot jars, leaving 1/2 inch headspace. Add 1 lime slice to each jar. Ladle hot syrup over fruit, leaving 1/2 inch headspace. Remove air bubbles. Adjust two piece caps. Do not over tighten the rings! Process 30 minutes (20 minutes for pints) in boiling water canner.
Tip: To make peaches and apricots easier to peel: Dip peaches and apricots into enough boiling water to cover them for 30-45 seconds. Then place them immediately into an ice water bath the skins should slip off fairly easily.
Tip: To make peaches and apricots easier to peel: Dip peaches and apricots into enough boiling water to cover them for 30-45 seconds. Then place them immediately into an ice water bath the skins should slip off fairly easily.
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