Apricot Jam

Ingredients

• Halve the apricots and remove the pits.
• Crack a few of the apricot pits with a nutcracker or hammer, and take out the kernels and blanch them in boiling water for about 1 minute, then drain.
• Put the apricots, lemon juice, apricot kernels, and 2 cups of water in a preserving kettle and simmer until the fruit is soft and the contents of the pan are well reduced. About 15 minutes.
• Take the pan off the heat and add the sugar, stirring until dissolved.
• Add the butter and boil rapidly until setting point is reached. About 15 minutes.
• Remove any scum with a spoon, then pack, seal and process using an acceptable canning method.