Apricot and Fig Jam

• 500 g (1 lb 2 oz) fresh ripe apricots, halved and stoned
• 250

Wash and sterilise your jars according to the instructions on page 128. They will need to be hot when you fill them.

Place a small saucer or two in the freezer to chill, to use for testing the jam is set.

Put the apricots, figs, vanilla and sugar into a non-stick pan and mix together. Set aside for 20 minutes until the sugar has almost dissolved and the fruit has softened.