Instructions: Wash and stone apricots.

Put water and 1/2 sugar in a pan, bring to the boil, stirring, until sugar dissolves, then stop stirring and simmer 5 minutes.

Add fruit and pectin, bring back to the boil, simmer 30 minutes, stirring regularly. Add remaining sugar and simmer a further 10 minutes.

*To test:
Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready.

Pour into sterilised jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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