Spreadable sunshine

In season from May, velvety soft apricots are an excellent source of vitamin A, and a good source of vitamin C, copper, fibre and potassium. Slightly under-ripe specimens are easily turned into a delicious jam. To make: wash and stone 1.5kg of fruit and put through a mincer or food processor. In a preserving pan, combine the apricots with the juice of 1 large lemon, 1 tsp of finely grated rind and 1.35kg sugar. Leave for 1-2 hrs for the sugar to draw out the juice of the apricots. Once this happens, place the pan over a low heat and stir frequently until the sugar dissolves. Raise the heat to bring the mixture to the boil. Stir frequently until the jam thickens and setting point is reached. Skim off any scum that may form, and cool slightly. Pot up into sterilised jars, seal and store in a cool place. Refrigerate jars once opened.