Apricot Jam

• 1 kg (2 lb) fresh cooking apricots
• 750 g (1½

Wash and stone the apricots. Layer them with sugar in a large glass or earthenware bowl and leave overnight to macerate. The following day, pour the contents of the bowl into a large saucepan. Bring to the boil very slowly and simmer gently for about 40 minutes, until the apricots are soft and translucent, and the juice has thickened enough to set when tested on a cold plate. Stir occasionally