2kg ripe apricots
juice of 3 lemons, strained and pips removed and reserved
2½ kg sugar
Wash the apricots, halve them and remove the stones. Weigh and roughly chop the fruit. Place in a saucepan.
Add the lemon juice, and the pips in the muslin bag.
Bring to the boil and simmer for about 15 minutes until the fruit is soft. Remove from the heat and add the sugar. Stir until dissolved.
Return to the heat and boil rapidly, stirring occasionally until the setting point is reached in about 40 to 50 minutes.
Spoon into sterilised jars and seal while hot. Makes 6x400g jars.
To test the setting point, place a saucer in the freezer when you start making the jam. When the mixture has reduced and started to thicken,…