5 cup granulated sugar
2 lemon, juiced
Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky). Put into a big bowl, then toss with the sugar and lemon juice. Leave the mixture to macerate in the bowl for 2 hours, which will give the fruit time to release its juices.
Transfer to a large pan and heat gently, stirring occasionally, until the sugar has dissolved and the apricots are just starting to soften. Increase the heat and bring the jam to a rolling boil. Continue to boil for 5 to 10 minutes, until the jam has just reached setting point. Remove from the heat and leave for 10 minutes. Stir, then transfer the jam to warm sterilized jars and seal. Keeps for at least a year.
Recipe from Jam, Jelly & Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them by Ghillie James/Kyle Books 2010.