Start by washing and chopping all the apricots, then place them in a pot.

Add the rest of the ingredients to the pot and give it a good stir before turning the heat on.

On a low heat, cook and keep on stirring every so often for a good 30 minutes.

You should start to see the jam come together and set, and I would recommend a thermometer and for the jam to reach 105°C.

But, if you are like me, you have no time for the thermometer and fancy bits, you will use the back of a spoon trick and check that it dribbles down slowly on a plate. The slower the run on the plate, the better. Too fast, and you'll keep on cooking in 5 minutes increments until you reach the desired thickness.

Pour the apricot jam into a glass jar you previously sanitised, seal with a cap and sit upside down on your counter until completely cool.