1 kilogram apricots

1/4 cup lemon juice

1/2 cup water

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, stirring occasionally so it doesn't stick, 30minutes, or until apricots are tender. Optional step at this stage - use a hand blender to mix until the desired consistency.

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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Note: If you increase the quantity of fruit, don't increase the quantity of water, otherwise you will end up with runny jam. The water is just to stop the fruit sticking in the initial stage.

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