Step 1

Use a vegetable peeler to peel the rind from the lemon. Halve and juice the lemon, reserving the seeds. Wrap lemon rind and seeds in a piece of muslin and tie with unwaxed white kitchen string to enclose.

Step 2

Preheat oven to 150°C. Place the sugar in a deep-sided baking tray or baking dish. Bake, stirring occasionally, for 5-10 minutes or until sugar is warm.

Step 3

Meanwhile, place the muslin pouch, apricot, water and 2 tablespoons of lemon juice in a large saucepan over medium heat. Bring to the boil. Simmer, stirring, for 10 minutes or until the mixture is thick and soft.

Step 4

Reduce heat to low. Add the warm sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.

Step 5

Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan). Discard the muslin pouch.

Step 6

Ladle hot jam through a funnel into clean, dry jars and seal. Invert for 2 minutes. Turn the jars upright. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.