1 kilogram apricots

1/2 cup water

1/4 cup lemon juice

1 kilogram sugar

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Halve apricots and remove stones.

Combine apricots, water and lemon juice in large saucepan or boiler. Bring to the boil, reduce heat, simmer, covered, 15 minutes, or until apricots are tender.

Add sugar, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil and boil, uncovered, without stirring, 30 minutes, or until jam will gel when tested on a cold saucer.

Stir occasionally towards end of cooking to make sure jam is not sticking. Stand 5 minutes before pouring into hot, sterilised jars and seal.

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