Fresh Apricot Jam
|Fresh apricots||3 Pound|
|Preserving sugar||3 Pound|
|Lemons||2 , juiced|
|Water||4 Fluid Ounce (About 1 Gill)|
Halve apricots and remove stones.
Keep a few kernels to add to the finished jam.
In a large bowl put layers of apricots and preserving sugar until all are used.
Finish with a sugar layer, and leave in a cool place until the next day.
Now put water and lemon juice in a large saucepan, add fruit and sugar and bring to the boil very slowly.
Make sure that the sugar has melted, then simmer for about 30-40 minutes, stirring occasionally.
Test for setting, and allow jam to cool slightly before potting.
Add blanched and halved kernels halfway through the simmering.