Apricot Jam

Apricot Jam

• 1kg dried apricots
• 2 cinnamon sticks
• 3 cloves
• 6 cardamom pods
• 1.25kg caster sugar
• 60ml (1/4 cup) lemon juice

1. Place apricots in a large bowl, cover with 2 litres of water and soak overnight.
2. Place spices in a piece of muslin and tie securely with some kitchen string.
3. Place apricots and soaking liquid in a large pan with spices, bring to the boil, then reduce heat to low and simmer for 15 minutes. Add sugar and lemon juice, and return mixture to a slow boil. When scum forms on the surface, remove with a slotted spoon.
4. After 25 minutes, test to see if it has reached a set - place a spoonful onto a chilled plate and push mixture with your finger. If it wrinkles and a skin forms, then it's ready; if not, wash plate and return to freezer.
5. Cook jam 10 minutes, then test again. Continue until jam reaches a set. Remove the spice bag and pour jam into sterilised jars.