Ingredients 500g dried apricots, chopped
Juice of 3 large lemons
1 1/2 kg jam sugar
Soak apricots in 1.5 litres water, cover and leave overnight if possible.
Place a small plate in the fridge to chill -to test jam later. Put the apricots and water on the hot plates, and add the lemon juice. Bring to the boil, reduce heat, and simmer for 30 minutes.
Remove from the heat and add the sugar, slowly stirring till it dissolves. Return to heat and boil rapidly for 20 minutes or till setting point is reached. You can test this by putting a bit on the cold plate, put it back in the fridge for a few minutes and then it should wrinkle when you push it with your finger.
Carefully pour, or spoon jam, into hot sterilised jars (I just rinse them and put in microwave till hot).
Put lids on, and store in a dark place.
Put on toast or bread with butter for breakfast, or dob some on ice cream for dessert.