1.5kg fresh apricots, halved and stoned
2 cups water
juice of 1 lemon
7 cups sugar
1 tsp butter
1. Put the apricots and water into a preserving pan with the lemon juice and bring to a simmer, stirring. Cook for 10–15 minutes.
2. Add the sugar gradually and stir until it has dissolved. Bring the jam to a fast, rolling boil, stirring often, and boil for 5–6 minutes.
3. Remove from the heat and test the jam for a set. When the jam reaches setting point stir in the butter to remove any froth.
4. Pour the jam into sterilised jars and cover tightly.