Ingredients:
1kg Apricots, slightly underripe
1kg sugar
1 lemon
METHOD:
Halve 1kg of Apricots, discard the stones and put into a pot.
Halve the lemon and squeeze the juice into the pot and put both halves in as well.
Add a splash of water and start cooking on high heat stirring frequently to prevent burning.
Cook until the fruit is a pulpy mush (about 10 - 15 mins).
Add the sugar all at once and stir until dissolved.
Put on a high heat and simmer, stirring frequently to prevent burning (about 10 mins) until thickened.
Test for set until you're happy with the consistency.
Ladle into clean and dry jars to within 1/2 cm from the very top of the jar.
Put the lids on firmly and turn upside down for 3 mins. (this sterilizes the air in the jar and the lid).
Allow to cool and store in a cupboard for 18 months to 2 years,
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