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 ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

For this recipe you will need a 20cm/8in round springform cake tin and a food processor. FAQs about BBC Food ...

and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.

Place pot in the stove and gently heat the apricot and sugar mix while stirring for about 10 minutes. Add lemon juice and continue to simmer for about 10 to 15 minutes until jam begins to thicken.