Sitting across the kitchen table from each other, at opposite ends of the same cutting board, Rebecca Porrata and Suzanne d’Coney are making apricot jam and chutney together as they have for 20 years. Trays and boxes of apricots, spaced so they aren’t touching, are scattered around the living room to ripen. On one side of the cutting board, a big bowl holds weighed apricots and another the pitted halves. Two smaller bowls hold pits…