Apricot jam is one of the best. The French are excellent at making jam that is not too set and not too sweet.
For about 3-4 jars:
1.5kg fresh apricots
800g sugar
1 vanilla pod
Juice of 1 lemon
Halve and stone the fruit, reserving a handful of the stones.
Put the fruit with the sugar into a preserving pan. Score the vanilla pod down its length and cut into three. Add to the fruit and sugar with the lemon juice, stir together and leave to steep for several hours.
If you have the patience, crack the stones with a nutcracker, or wrap them in a tea towel and whack them with a hammer, and remove the kernels. Blanch them in boiling water for 1 minute, plunge into cold water and remove the skins. Split the kernels in two and add to the fruit. They add a lovely extra taste.
When the sugar and apricots have softened, put over a low heat and stir until the sugar has completely dissolved. Turn up the heat and boil for 20-25 minutes, until the mixture is thick.
Allow to stand for 20 minutes and bottle in warm sterilised jars, ensuring that the vanilla and kernels are divided between the bottles. Cover and seal while still hot. Once open, store in the fridge.
