Step 1

Wash the apricots and pat dry. Cut in half and remove the stones. Remove any blemishes*.

Step 2

Place the apricots in a large, wide saucepan* and add the lemon juice and water.

Step 3

Bring to the boil over medium heat, stirring occasionally with a long-handled wooden spoon*.

Step 4

Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through, 10-15 minutes.Meanwhile, put 2 small plates or saucers in the freezer.

Step 5

Add the sugar to the apricots and stir constantly, without boiling, until the sugar has dissolved.

Step 6

Once the sugar has dissolved, increase the heat to boil the liquid off. Continue to cook, uncovered, stirring occasionally to make sure the mixture does not catch and burn on the bottom of the pan.

Step 7

For clear jam, skim off any foam that rises to the surface.As the mixture thickens and reduces, stir frequently. At this stage, the jam requires your attention so do not venture too far away from the stove.

Step 8

When the jam looks thick, after boiling for about 20-30 minutes,* turn off the heat and put a small amount of jam on a chilled plate. Let it stand for a minute to cool then push your finger through the jam. If it wrinkles, even slightly, it is ready. If it is still quite liquid put it back on the heat for a further 5 minutes and check again.

Step 9

When the jam reaches setting point, skim further if necessary and then set the jam aside for about 10 minutes. This helps any pieces of fruit to be evenly distributed when placed in the jar. Without standing, the fruit will rise to the top of the jar.Carefully ladle the jam into the heated, sterilised jars*. It goes without saying that you need to be very careful. Splashing yourself with hot jam will result in a very serious burn. In fact, I suggest you have clothing with long sleeves and ensure that you do not have children nearby.

Step 10

Cover tightly with the metal lids straight away and leave to cool.Wipe the jars to remove any spills and store the jam in a cool, dark place.

Step 11

When using the jam, always ensure that you use a clean, dry spoon to prevent mould. As a further precaution, store the opened jar of jam in the fridge.

Step 12

Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts.Preheat the oven to 130oC/270oF. Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with jam.