2 kg (4 and 1/2 pounds) apricots
1/2 cup water
5 cups sugar
Wash, stone and chop the apricots, retaining 1/3 of the
stones. Place fruit into a large pan.
Crack the stones and add the kernels to the pan along with
Boil until soft.
Add sugar and return to the boil, stirring constantly.
Boil until thickened, stirring frequently.
Carefully pour into hot jars. Seal whilst hot.
Don't omit the kernels from this recipe. They help
the jam to set.
Apricots were first found growing wild in China. They have
been around for 4,000 years. Apricots are rich in beta carotene, minerals and vitamin A plus
they are a good source of fibre.