Put the apricots in a large pan,
add 1.5 litres water, cover and leave
overnight to soak.
Next day, place a small plate in the
fridge to chill. Put the apricots and water
on the hob, then add the lemon juice and
bring to the boil. Reduce the heat, then
simmer for 30 mins or until the apricots
are tender and starting to break up.
Remove from the heat and add the
sugar, stirring until it dissolves. Return
to the heat and boil rapidly for 20 mins
or until setting point is reached. To check
this, remove the plate from the fridge,
put a spoonful of jam onto the plate and
pop it back in the fridge for a few mins
– the jam should wrinkle when you push
it with your finger. A sugar thermometer
will also give you the setting point of
jam, which is 105C.
Carefully pour the jam into hot sterilised
jars, top with a disc of wax paper or baking
parchment, seal with a lid, then leave to
cool and set. The jam will last for 6 months
unopened in a cool, dark cupboard.