Microwave apricot jam

This recipe is ideal for leftover apricots and busy people.
Puree or chop the apricots and freeze in ice cream containers, then use to make the jam when you have more time.
When half defrosted, weigh about 1 kg of the apricots and place in a microwave dish. Add a generous knob of butter and cover with a dinner plate.
Microwave for 13 minutes on 100 per cent power, then remove plate carefully. Stir in the sugar, and microwave for another 13 minutes.
Scoop a little of the mixture onto a plate and place in the freezer for 1 minute.
The jam is ready if wrinkles form on the surface when you press it with your finger. Pour into sterilised jars immediately and seal with sterilised lids.
Makes about 1-1,5 litres jam.