Apricot Jam

• 3 kg Apricots
• 450 ml Water
• 1 Lemon, juice
• 3 kg Sugar

Wash the apricots and cut them in half. Take out the stones.

Put the fruit, water and juice into a pan and simmer until the fruit is soft.

Stir in the sugar over low heat until it has dissolved.

Boil hard to setting point.

Pour into hot sterilised jars and cover.