Dried Apricot Jam

I will never forget my grandmother's jams, she produced these in the summer and they were stored away for use throughout the year until the next summer fruits.

She refused to buy shop product that she considered inferior to her homemade jams, chutneys and jellies, it is an art that seems to be lost in this fast consumer world that we now live in.

Ingredients:

2lb (900g) Dried Apricots
6lb (2.7kg) Sugar
6 pints (3.4ltrs) Water
2 Lemons

Makes: 10 lbs (4.5kg)

Method:

Wash the apricots and place them in a bowl with the water, soak for 24 - 48 hours.

Place the apricots and water into a heavy bottomed saucepan with the juice of the two lemons.
Bring to the boil and simmer for 30 minutes, stirring occasionally.

Remove the pan from the heat and stir in the sugar, until fully dissolved.

Bring to the boil and cook rapidly until the setting point is reached.
Skim the surface if necessary to remove any scum.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.