For the apricot jam, first halve the apricots, remove the seeds and puree. Bring the preserving sugar to the boil as directed and stir in the apricots and a squeeze of lemon juice.
Fill the still hot jam into jars and place them with the lid down in a pan of cold water.
Preparation Tip:
The apricot jam becomes especially fine if you make it with a little rum.
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