1/2 lb fresh apricots
1/2lb castor sugar
very little water
- Wash the fruit and put into a preserving pan or saucepan with a very little water and cook until soft. Then pass it through a sieve.
- Put the fruit into your chosen pan [traditionally a double saucepan or if you haven't got one of these a mixing bowl over a pan of boiling water will do the trick. The important thing is that you should not allow any boiling water to get into the bowl so it should be kept at a simmer] with the sugar butter juice and grated rind of the lemon. When the sugar has dissolved add the beaten eggs and stir mixture until it thickens; this is when it coats the back of a wooden spoon and you can make a trail with your finger without it joining up again; be careful though when adding the eggs as you don't want scrambled eggs.
- Pour into hot jars and cover.