Apricot Jam

Yields ±5 x 250g jars


1kg apricots, halved and stoned
1kg Huletts White Sugar
5 apricot stones, cracked
4 x 5ml thick root ginger, peeled and thinly sliced
15ml lemon juice



  1. Place apricots and sugar in a heavy bottomed pot.
  2. Place over low heat, stirring until the sugar has dissolved.
  3. Add the apricot stones and ginger and bring to the boil while stirring. Cook steadily until thick and clear.
  4. Add lemon juice and stir through.
  5. Spoon jam into sterilised bottles and seal.

Stones and root ginger can be omitted if desired