Ingredients:

2kg fresh apricots, de-stoned – you do not need to peel these

2kg white granulated sugar

2 lemons, juiced

Method:

1. Wash your apricots thoroughly before chopping them and then adding to a jam pan with 200ml water until the juices start to run. Use a potato masher during this process to help break down any large lumps. This makes for a delighfully smooth jam.

2. Add sugar and lemon juice and boil vigorously for 15 minutes.

3. Test for setting point by using the old saucer in the freezer trick. If not forming a skin, then boil for a further five minutes and test again until a good set is reached.

4. Ladel into a glass jug and pour with a jam funnel into warm, sterilised jars.