Although the excellent combination of gooseberries and elderflowers in jam is fairly well known, fresh apricots are just as successful; in fact I think more so. The large, deep-orange, rose-tinged apricots available nowadays have more juice and flavour than the small, hard, pale ones that for years were the only kind available in this country.
Almost too good for toast, this jam makes a lovely topping for tarts and creamy puddings and is wonderful spooned into Greek-style yoghurt.
Wash 7-8 jam jars, arrange on a large baking sheet and put into a low oven to dry. Slice the apricots in half and remove the stones. Using a nutcracker, pestle or small hammer, crack about half or more of the stones and remove the kernels. Put them into a small saucepan of boiling water, boil for 1 minute, then drain. Now put the kernels and apricot halves into a preserving pan.
Put the orange and lemon juice in a jug and make up to
© 1997 Josceline Dimbleby. All rights reserved.