Apricot Jam

Ingredients

• 2 3/4 kg apricots, halved and stoned
• 2 1/2 cups water
• 12 cups sugar
• 10-12 apricot kernels

Directions

1. 1

   Crack a few apricot stones and remove kernels.

2. 2

   Put apricots, kernels and water into a preserving pan. Cook slowly until fruit is pulpy.

3. 3

   Add Sugar. Stir until dissolved.

4. 4

   Boil briskly for 30 minutes or until setting point is reached.

5. 5

   Remove the kernels and pour jam into sterilised jars.

6. 6

   Makes about 10x350ml jars.