Ingredients:

• 1 lb dried apricots (try to buy the dark ones with no preservatives on)
• 3 pts of water
• 3lb of sugar (you could use more if you like)
• Juice of a lemon

Method:

1. Cut the apricots up small (scissors are easiest).
2. Put the apricots & water in a large bowl and cover with a tea cloth.
3. Leave overnight.
4. Next day simmer at least half an hour (until they are as soft as you like them in jam).
5. Keep the heat very low.
6. Add the sugar and lemon juice ( zest too if it is an organic lemon).
7. Stir every now and then until the sugar is really dissolved (this is ALWAYS important when making jam).
8. Now bring up to the boil and boil for approx 15 minutes now test  with a little on a saucer
9. Carefully wrinkle it and if it isn't runny put a lump of BUTTER in (it helps to disperse the " scum" which cannot be helped).
10. Have your jars washed and in the oven,  completely dry and, using a funnel, spoon the jam into the jars.
11. I find jam " keeps" better when poured into the jars straight away.
12. It is a tricky job and don't be distracted.
13. Now place your little jam greaseproof papers on top then the lids screw up but not too tight until later.
14. Always have a cloth to hold the jars as they are VERY hot now!!
15. It MAY take longer than 15 mins and this is, I  am afraid, only you'll really know the more you make jams, pickles and chutneys.

It is a lovely thing to do and so worthwhile please have a go .

Jam Making Help & Advice

These articles will get you started and explain the finer ponts of making your own jams and jellies:

• Making Jam and Jelly at Home - Introduction and Equipment
• Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
• Making Jam and Jelly at Home - Methods

Making Your Own Jam?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.