1/4 apricots and add them to a pot along with the apricot kernels

Squeeze in the lemon juice, and water and place on medium high heat for 10 minutes

Add the sugar and continue to stir until the sugar has melted Cook for a further 20 minutes leave to cool with the kernels for about one hour

Sterilise a glass jar and remove the kernels from the jam and pour the jam into a glass jar store in the fridge until ready to use

Note, if you prefer a sweeter jam, add more sugar

For a less tangy jam, add 1 tablespoon of lemon juice

The lemon juice helps the jam to set as it has a high pectin content