Method

Butter the base of a saucepan. Place the minced apricots and sugar in the saucepan and heat slowly, stirring continuously until the sugar has dissolved. Boil the mixture rapidly till the jam drops off a spoon in flakes - this should be after about 20 minutes. Stir occasionally to prevent the mixture from burning. Take care not to burn yourself - jam is inclined to splutter. Cool slightly before spooning into clean sterilised jars. Allow to cool completely, cover with wax paper rounds dipped in brandy or with plastic wrap and seal with lids.