Honeyed apricot jam with cardamom

1. Quarter the apricots (or plums) and tip into a large ceramic or glass bowl. Add the sugar, 3 strips lemon zest and the lemon juice; mix well to combine. Cover and set aside at a cool room temperature for 4-6 hours, stirring once or twice. Meanwhile, sterilise the jars (see below) and put 2 saucers in the freezer or fridge.

2. Scoop the bowl contents into a preserving pan or large saucepan; add the remaining ingredients. Set the pan over a low heat to dissolve any remaining sugar. Increase the heat and bring to the boil, removing any scum that rises to the surface with a slotted spoon. Cook for 20-30 minutes at a steady boil until the jam just reaches setting point. To test, drop 1 tsp jam onto a chilled saucer, leave for 30 seconds, then push with a fingertip; if it forms a light skin and wrinkles, it is ready. If not, continue to cook and test every couple of minutes until set.

3. Take the pan off the heat and set aside for 2-3 minutes. Remove the cardamom and vanilla pods and lemon zest. Ladle into a jug and pour into the sterilised jars. Screw on the lids, leave until cold, then label and store in a cool, dark place for up to 6 months. 

HOW TO STERILISE JARS

Heat the oven to 160˚C, gas mark 3. Wash the jars and their lids in hot, soapy water, rinse and drain. Put the jars on a baking tray and heat in the oven for 15 minutes to sterilise. You want them to be warm when filling, so don’t do this too far ahead. If your jars or lids have rubber seals, remove these and simmer them in a pan of water for 10 minutes instead (the dry heat of an oven will crack rubber seals). Turn off the heat, cover and leave until ready to use.