Wipe the apricots with a damp cloth, then divide in halves. Weigh and allow the same weight of sugar. Put the fruit into the preserving pan (a big enamel dish will be found to be excellent for jam and preserves), cover with the sugar and leave overnight. Next day put on a slow fire, and with a fish-slicer gradually keep turning the fruit over and over until all the sugar has been melted, then cook rapidly for about 30 to 40 minutes, or until jam is clear and transparent. Pour into dry, sterilised jars. A few kernels added to the jam will improve the flavour.
Note. - If apricots are washed without drying thoroughly, the jam will be thin and will ferment readily.
It is not necessary to leave apricots overnight, and if liked may be cooked straight away.