1.25 kg of peeled apricots
1 kg sugar
1 sachet of pectin jam setting agent
Wash and dry the apricots very thoroughly, then stone them and cut them into small pieces. Place the flesh in a deep non-stick pan and mix in the pectin while still cold.
Put the pan on the heat and when the fruit has been boiling for 1 minute gradually add the sugar.
Bring the jam back to the boil and cook over strong heat for 6/8 minutes, stirring continually.
Skim off foam as necessary.
Pour the boiling hot jam into sterilised jars, then seal the jars with the tops and place them upside down side by side.
Cover all the jars with kitchen towels and newspaper then leave to cool.