Apricot jam

• 550 g (1¼ lb) sugar
• 1.5 kg (3

Warm the sugar. Cut the apricots in half and remove the stones. Crack the stones and blanch the kernels in boiling water for a minute or two to remove the skins.

Put the apricots and water in a large pan and stew gently until the fruit is tender, about half an hour. Add the heated sugar and stir over a low heat until it dissolves.

Then boil rapidly until setting point is reached