Choose good ripe apricots. Apricots should have a smooth skin and be neither too soft nor too firm.

Wash and drain the apricots, then pit and weigh them.

Place in a large bowl with the amount of sugar indicated in the recipe.

Mix well to coat the apricot halves with sugar.

You can add the juice of half a small lemon to prevent the apricots from oxidizing and also to enhance the natural pectin in the apricots. I don't use any and the jam is perfect.

Cover and let macerate for 12 hours in the refrigerator.  I sometimes leave to macerate for just 2 to 4 hours at room temperature.

The next day, transfer to a large jam pan or heavy-bottomed stewpot.

Bring to the boil over high heat and cook for 15 to 20 minutes.

For the last 5 minutes, turn down the heat to control the cooking.

Stir frequently to prevent the jam from sticking to the bottom and burning.

Skim towards the end of cooking. Using a skimmer, remove any foam that rises to the surface. By removing these impurities, the jam will be clear and translucent.

Check the cooking by pouring a little jam onto a frozen spoon or plate. Wait a few seconds, then trace a line with your finger, and the line should not close, indicating that the jam has set.

Store jam jars in the cupboard, away from light. The jam can be stored for more than a year. Once opened, store in the fridge for up to 1 month.