Joe likes making this one as an end-of-year gift for his teachers, but it's kind of delicious for eating at home too.
Makes approx 14 8oz jars
2kg fresh apricots
Juice from 4 lemons
12 tbsp water
2kg jam sugar with added pectin
Wash the apricots. Cut them into quarters and remove the stones. Place in a preserving pan with the lemon juice and water. Gently bring to the boil, then reduce the heat and simmer for about 15 mins or until the apricots start to fall apart. Mash them a bit with a spoon. Add the sugar and stir gently over a low heat until the sugar has dissolved. Bring to the boil and boil rapidly until a set is obtained. (The time this takes can vary greatly, start testing after about 10 mins, but it may take much longer.) Stir regularly to stop it burning. Pour into sterile jars and place lids on while still warm.