This jam is even better flavoured with elderflowers. Pull off the tiny flowers and stir them into the apricots instead of the mint. The elderflower version is the best jam I have ever made.
Wash out the jam jars and put them on a baking sheet in a very low oven to sterilize them. Halve the apricots and remove but reserve the stones. Using a nut cracker, open about half or more of the stones and take out the kernel. Boil the kernels in a small saucepan of water for one minute, then drain.
Now put the kernels and apricot halves into a preserving pan. Place the orange juice i