Apricot and Spice Jam
- 2kg (5lb) apricots, stoned weight
- 2 cups water
- 2 tablespoons lemon juice
- 1 teaspoon ground allspice
- 2kg (5lb) white sugar warmed
- Chop apricot flesh.
- Place in large pan with the water, lemon juice and allspice.
- Bring to boil and simmer gently for 15 minutes, or until fruit is soft.
- Add white sugar and stir until dissolved.
- Bring back to boil and cook rapidly until setting point is reached.
- Put into warm, sterilised jars and seal.