Apricot Jam

1. Choose very ripe apricots. Wash, remove the stones and cut into quarters. Weigh out 1.2 kg.
2. Squeeze the juice of the lemon.
3. Put the apricots and sugar in a jam pan, stir well and leave to macerate for a few hours.
4. Bring to a simmer. Cook 7 minutes (with pectin sugar) from boiling point (15-20 minutes with caster sugar).
5. Cook over high heat, stir frequently.
6. Skim off the foam, ladle immediately into the Le Parfait jam jars, turn the jars upside down for one minute, then flip over and allow to cool.

Tip: Check the jam is cooked by pouring a few drops on a cold plate, then tip the plate. The jam should run gently.