Apricot Jam

Directions

1. 1
   Put a small plate in the refrigerator to chill before you begin.
2. 2
   Halve and pit the apricots.
3. 3
   Crack a few of the pits with a hammer and take out the kernels; discard the rest.
4. 4
   Put the kernels into a heatproof bowl and pour in enough boiling water to cover.
5. 5
   Leave for 1 minute, then transfer to a bowl of cold water.
6. 6
   Drain again and rub off the skins with your fingers.
7. 7
   Put the apricots, kernels, lemon juice, and 10fl oz (300ml) water into a large stainless-steel pan and bring to a boil.
8. 8
   Lower the heat and simmer, stirring occasionally, for 25 minutes, or until the apricot skins are soft, the fruit is tender, and the mixture reduces by one-third.
9. 9
   Add the sugar to the pan and stir until it completely dissolves.
10. 10
    Increase the heat and bring the mixture to a boil, without stirring, for 10 minutes, or until it reaches the setting point.
11. 11
    Remove the pan from the heat and test for a set.
12. 12
    With the pan still off the heat, use a large metal spoon to skim the surface and remove the kernels.
13. 13
    Immediately pour the jam into the prepared jars to within 1/8 in (3mm) of the tops and seal.
14. 14
    Let the jam cool, then label and date the jars.
15. 15
    Store in a cool, dark place until ready to use, then refrigerate after opening.