Very good on toast or as a topping for Greek yoghurt
1kg apricots, just ripe
700g granulated sugar
Cut small apricots in half and large apricots into quarters and discard the stones. Mix the fruit and sugar together in a large container, cover with a clean tea towel and leave in a cool, dry place for 12 hours.
Place a saucer in the freezer so that it is cold enough for testing later.
Put the mixture in a pan and bring to the boil on a high heat. Reduce to a medium heat and cook for about 15 minutes, stirring occasionally. Test the jam when the juice has thickened and the bubbles are large – the setting point has been reached when a drop placed on a chilled saucer forms a skin that’s visible when lightly pushed. Remove from the heat and ladle into dry, warm, sterilised jars. Tighten the lids and turn each pot upside down until cool. Store in a cool place for up to 6 months.
