500g Apricots, stones removed
Juice of 1 Lemon
500g Raspberries
1kg Chelsea White Sugar

1 : Roughly chop apricots and place in deep bowl, suitable for use in microwave. Crack open 6 of the stones and remove kernels. Chop kernels into small pieces. Add with lemon juice to apricots.
2 : Cover bowl with plastic wrap and cook on high setting for about 10 mins.
3 : Add raspberries; cover and cook for further 5 minutes, or until apricots are soft.
4 : Remove plastic and stir in Chelsea White Sugar until dissolved. Cook, uncovered, on high for about 20 mins, stirring once, or until setting point is reached.
5 : Pour into warm sterilised jars and seal.