Apricot jam

  • 1 kg ripe apricots
  • 500 g jam sugar
  • Juice of half a lemon
  • rosemary twigs
Remove the pits from the apricots. Put the apricots with the sugar and lemon juice into a pan. Stir until the sugar starts to melt and the apricots soften. Simmer over low heat for 15 minutes until the apricots fall apart and the jam thickens. Skim off the foam if necessary. Remove from the stove and allow the jam to cool. Pour into sterilised jars and seal the jars immediately. To sterilise the jars pre-heat the oven to 100 °C. Put the washed jars upside down on a rack in the oven. Place the lids into boiling water for 5 minutes.