Apricot Jam

Ingredients

• 1 pound Dried apricots (Originally '1 seer'. Use good quality, white-fleshed dried apricots if available.)
• 1 pound Granulated sugar (Originally '1 seer'. Approx. 2 cups.)
• 2 cups Water (Originally '1 seer' (by weight). 1 pound of water is approx. 2 cups.)

Instructions

1. 1Rinse the dried apricots gently in cold water to remove any dust or impurities. Drain well.
2. 2In a heavy-bottomed pot (originally a tinned copper vessel), combine the sugar and water. Place on the stove uncovered and bring to a boil. Cook until the syrup reaches a 'one-thread' consistency (approx. 220°F/104°C). Remove any scum that rises to the top. Remove from heat and let the syrup cool completely.
3. 3Once the syrup is cool, strain it through a clean cloth into a jar or bowl to ensure it is clear. Add the washed apricots to the syrup, cover, and let them soak for 12 hours.
4. 4After 12 hours, remove the apricots from the syrup. Cut them in half lengthwise and ensure all pits/stones are removed.
5. 5Pour the syrup and the prepared apricots back into the heavy-bottomed pot. Cook over low heat, uncovered. Stir occasionally with a wooden spoon to prevent sticking. Continue cooking until the apricots have absorbed the syrup, the liquid has thickened significantly, and any dark yellow scum has been skimmed off.
6. 6Remove from heat. Cover the pot with a clean cloth and allow the jam to cool completely. Once cold, transfer into sterilized jars. The jam is best eaten the following day.