Apricot and Vanilla Jam

• 500 g (1 lb 2 oz) apricots, halved and stones removed
• 500

Place the apricots, sugar and vanilla seeds in a bowl and blitz with a hand-held blender, or in a stand blender or food processor, to get rid of any big chunks of fruit. Transfer the mixture to a heavy-based saucepan over medium heat. I prefer a cast-iron pan as it keeps the heat and cooks the jam more quickly and evenly.

Heat the mixture, stirring frequently with a wooden spoon or heat