Apricot Jam

This is the easiest jam to make. Apricots have a medium amount of pectin, so they don’t tend to underset or overset. Adding a teaspoonful of dried, lemon-scented pelargonium leaves at the end of cooking gives it a twist.

Preparation time :	15 minutes, plus 18 hours maceration
Cooking time :	15 minutes
Total time :	30 minutes plus, 18 hours maceration

Makes: 2 x 454g (1lb) jars

Ingredients

1kg apricots, just ripe
700g granulated sugar

Method

1. Cut small apricots in half and large apricots into quarters and discard the stones. Mix the fruit and sugar together in a large container, cover with a clean tea towel and leave in a cool, dry place for 18 hours.
2. Place a few saucers in the freezer so that they're cold enough for testing later. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven.
3. Put the mixture in a pan and bring to the boil on a high heat. Reduce to a medium heat and cook for about 15 minutes, stirring occasionally. Test the jam when the juice has thickened and the bubbles are large – the setting point has been reached when a drop placed on a chilled saucer forms a skin that’s visible when lightly pushed. Remove from the heat and ladle into dry, warm jars. Tighten the lids and turn each pot upside down until cool. Store in a cool place for up to 6 months.