500g diced apricots
juice of 1 lemon
1/2 cup water
4 eggs, lightly beaten
Place apricot, lemon juice and water in a medium saucepan. Bring to the boil, stir occasionally and cook until apricot are soft. Puree. Add sugar and cook for 10 minutes, constantly. Remove from heat and whisk in eggs and butter. Return to very low heat and stir constantly until thickened.
Pour into warm sterilised jars and seal immediately, then store in the fridge