June is for Japanese apricots (‘ume’). They are usually pickled in salt and red perilla leaves, or put in shochu alcohol to make a liquer. But making cordial is much easier!
A friend gave me a bucket full of Japanese apricots from her tree so I just put some in a jar with sugar. (should be equal parts apricots and sugar). That is all.
The liquid comes out and next month I will use the liquid like cordial, mixing 1part cordial to 4 parts water, or so.