Apricots have wonderful flavour and they make sensational jam. Do go to the trouble of adding the kernels - they will certainly lend a delicate almondy flavour.

Ingredients

• 1 kilogram apricots
• 1 cup water
• 1 kilogram sugar
• juice 2 lemons

Method

1. Wash the fruit and shake off excess water. Halve and stone the fruits.
2. Place the fruit into large preserving pan with the water, sugar and lemon juice.
3. Crack a few of the apricot stones with a mallet and add the kernels to the pan. They will add good flavour.
4. Stir gently over a moderate heat until the sugar has dissolved. Then bring to a rapid boil and boil for 30 minutes or until a setting point is reached (see Allyson's guide to making jam). Skim off any scum that rises during cooking.
5. Allow the fruit to stand for 10 minutes before bottling into hot sterilised jars.
6. Cover with a light, clean, dry tea towel. Seal and label when cold.

Cooks Tips

- Add ¼ cup slivered almonds once the jam has reached setting point. - Add ¼ cup almond liqueur once the jam has reached setting point.