It hasn't been a good season for apricots, but Mum managed to buy a few kilos from a stall at Victoria Market last weekend. The recipe is from the Australian Women's Weekly's The Book of Preserves (like the plum jam we made a few weeks ago) and we've made this jam for the past 10 years so it works.
25 medium (1kg) apricots
1 1/2 cups water
5 cups (1 1/4 kg) sugar
Halve apricots and discard stones. Combine apricots and water in large saucepan, bring to boil, simmer, covered for about 15 minutes or until apricots are soft.
Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture.
Return fruit mixture and sugar to saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered without stirring for about 15 minutes until jam jells when tested. Pour into hot sterilised jars; seal when cold. Makes about 5 cups
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