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1
Put a small plate in the refrigerator to chill before you begin.
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2
Halve and pit the apricots.
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3
Crack a few of the pits with a hammer and take out the kernels; discard the rest.
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4
Put the kernels into a heatproof bowl and pour in enough boiling water to cover.
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5
Leave for 1 minute, then transfer to a bowl of cold water.
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6
Drain again and rub off the skins with your fingers.
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7
Put the apricots, kernels, lemon juice, and 10fl oz (300ml) water into a large stainless-steel pan and bring to a boil.
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8
Lower the heat and simmer, stirring occasionally, for 25 minutes, or until the apricot skins are soft, the fruit is tender, and the mixture reduces by one-third.
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9
Add the sugar to the pan and stir until it completely dissolves.
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10
Increase the heat and bring the mixture to a boil, without stirring, for 10 minutes, or until it reaches the setting point.
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11
Remove the pan from the heat and test for a set.
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12
With the pan still off the heat, use a large metal spoon to skim the surface and remove the kernels.
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13
Immediately pour the jam into the prepared jars to within 1/8 in (3mm) of the tops and seal.
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14
Let the jam cool, then label and date the jars.
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15
Store in a cool, dark place until ready to use, then refrigerate after opening.
