Apricot Jam

• 2 lb. ripe apricots
• ¼ pint water
• 3 tablespoons

Wash, halve and stone the fruit, but do not peel. Put into a preserving pan with water and lemon juice, cover and simmer gently for about 20 minutes or until fruit is tender. Add the sugar and cook over a low heat until dissolved. Bring to the boil and boil rapidly for 1 minute, stirring occasionally. Remove from the heat and stir in pectin. Cool for about 10 minutes so that the fruit is evenly