Cucumber-Apricot-Yogurt Preserves

½ english cucumber, peeled and seeded

½ cup yogurt

½ tablespoon chopped dill

½ tablespoon chopped mint

¾ pound fresh apricots, chopped

1 clove garlic

1 teaspoon lime juice

salt and pepper

¾ cup sugar

½ tablespoon fresh lemon juice

1. In blender, puree cucumber with yogurt, herbs, apricot, garlic, and lime juice; season with salt and pepper.
2. In medium saucepan, bring puree mixture and all remaining ingredients to boil, lower heat, and simmer until very thick, about 25 minutes.  Let cool, transfer to airtight container and refrigerate.