1.5kg halved and stoned apricot, chopped
juice of 2 lemon
3/4 cup water
1.5 kg sugar
Grease a large saucepan with butter. Add apricot, lemon juice and water and stew over medium heat until apricot are soft. Add sugar and bring to the boil, stirring frequently. Continue to boil until setting point is reached, stirring frequently.
Pour into warm sterilised jars and seal immediately. The jam may be eaten as soon as it cools. Store for up to 12 months in a cool, dry and dark place. Refrigerate after opening