Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Peel pears, cut into halves and core. Treat fruit to prevent darkening. Combine water, sugar, lemon juice and cloves in a large saucepot. Bring to a boil; reduce heat and simmer 5 minutes.
Drain pears. Cook pears one layer at a time in syrup 15 minutes, turning frequently. Remove pears from syrup. Add marmalade and dried apricots to syrup; bring to a boil and cook 1 minute. Pack hot pears into hot jars, alternating with apricots, leaving 1/2-inch headspace.
Carefully ladle hot syrup over fruit, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 25 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 3 quarts.
Yield: 3 quarts
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