Ingredients:
1 kg fresh apricots, pitted and chopped
600g granulated sugar
2 Tbsp lemon juice
1 tsp vanilla extract or a cinnamon stick for extra flavour (Optional)
METHOD:
Wash, pit, and chop the apricots. (You can leave the skins on if you wish).
In a large pot, mix the apricots, sugar, and lemon juice. Let it sit for 30–60 mins to draw out the juices.
Bring the mixture to a boil over medium heat, stirring frequently.
Reduce heat and simmer for 30–40 mins, stirring occasionally, until the mixture thickens. You can mash the fruit with a potato masher for a smoother texture.
Place a small spoonful on a chilled plate. If it wrinkles when pushed, it's ready.
If not, cook a bit longer and test again.
Pour the hot preserve into sterilised jars.
Seal with lids and let cool. Store in the fridge for up to 3 weeks.
You can place the jars in a cold-water bath for a longer shelf life.
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