650g (around 8) firm ripe apricots, flesh cut into 1.5cm pieces
1 tablespoon lemon juice
½ cup (125ml) water
400g Chelsea Jam Setting Sugar
¼ cup slivered almonds, toasted

1. Place a saucer in the freezer. In a large saucepan, combine apricots, lemon juice and water over medium heat. Bring to the boil. Reduce to low simmer, stirring, for 10 minutes or until the mixture is thick and soft.
2. Add Chelsea Jam Setting Sugar and almonds, stir over medium heat for 1 minute or until sugar has dissolved.
3. Bring to the boil and boil rapidly for 3 minutes (removing any scum with a large metal spoon).
4. Test a small amount of jam on the cold saucer (the surface should wrinkle when a spoon is pushed through it).
5. Ladle hot jam into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.

Makes: 2 x 250ml jars.

Spread generously on freshly baked scones or pikelets, simply irresistible.
Apricots make a soft-textured jam which flows easily, making it perfect for spreading or pouring over desserts such as Pavlovas.

Choose a low-sided, wide stainless-steel saucepan so that the jam cooks quickly. Avoid aluminium because the acid in the fruit will react with it and give a slightly tinny taste.