I love Apricots and I love Apricot jam especially on nice warm croissants for breakfast or in a home made sponge cake. Delish. I also use this jam as an underglaze for marzipan on the Christmas Cake. The recipe comes from "Jams and Chutney Preserving the Harvest" by Thane Prince ISBN 978-1-4053 2954-5 - if you haven't got this one I can thoroughly recommend it - has some lovely recipes in.
1kg/2 1/4 lbs just ripe apricots
Freshly squeeze juice of 3 lemons
1kg/2 1/4lb white granulated sugar
125g/4 1/2 oz liquid pectin (optional)
Cut the apricots into quarters and remove the stones. Put the fruit and 400ml/14 fl oz water and lemon juice in a preserving pan and bring the mixture to the boil. Simmer over a very low heat, stirring occasionally for about 15 minutes until the fruit is very soft.
Add the sugar allowing it to dissolve into the fruit and trying not to stir the mixture too much as this will damage and break up the fruit. Some texture/chunks to the jam.
Increase the heat and bring the mixture to a full boil for about 4 to 5 minutes then stir in the pectin and boil for a further couple of minutes. If the jam is made without pectin the jam will need to be cooked at a full rolling boil for about 15 minutes which will produce a softish jam.
Remove from the heat and test for a set.
When testing point reached pot into sterilised jars and seal and label.