Apricot jam couldn’t be easier – or cheaper if you buy a box. 5kgs will make about twenty jars.
Stone the apricots – you can do this with a knife or by tearing them apart with your fingers
Halve the lemon, and scrape the seeds out of the vanilla pod.
Put everything, including vanilla pod and seeds in a large saucepan, give it a good mix and leave for a couple of hours
Slowly bring to the boil, stirring to make sure it doesn’t catch.
Simmer for about twenty minutes and switch the heat up.
Bring up to 105°C, allow to cool for twenty minutes, discard the lemon and vanilla pod and pour into sterilised jars.
If you don’t have a sugar, or digital, thermometer put a couple of saucers in the fridge and if a teaspoon of jam sets and forms a skin, it’s ready but my advice is to get a digital thermometer. Every cook should have one.