Mom’s Apricot Jam

• 1 kg firm ripe apricots, flesh cut into 1.5 cm chunks
• 900 g white sugar
• 250

Put the apricots, sugar, water and lemon juice in a large saucepan over medium heat. Simmer very gently until the sugar has dissolved, stirring for 15 minutes or until the mixture is thick and soft. Reduce heat to low and cook while stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water to prevent getting black caramelised pieces in the jam.

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