Apricot Jam - cooking recipe

Ingredients

2 3/4 kg apricots, halved and stoned
2 1/2 cups water
12 cups sugar
10 -12 apricot kernels

Preparation

Crack a few apricot stones and remove kernels.
Put apricots, kernels and water into a preserving pan. Cook slowly until fruit is pulpy.
Add Sugar. Stir until dissolved.
Boil briskly for 30 minutes or until setting point is reached.
Remove the kernels and pour jam into sterilised jars.
Makes about 10x350ml jars.