Ingredients:
900g fresh apricots
900g granulated sugar
juice of 1 lemon
30g butter
Method:
Lightly grease a large casserole pan with a little of the butter. Halve the apricots and remove the stones (but reserve these) then lay the halved apricots in layers in the pan. Scatter the sugar between each layer and continue this process until all the apricots and sugar have been used up.
Sprinkle the lemon juice over the top then cover with a lid or a clean tea towel and set aside to marinate over night. When the layering is done, use a nut cracker to carefully open about half the apricot stones. Remove the kernels then bring a pan of water to a boil. Add the extracted apricot kernels and blanch for about 2 minutes. Drain and dry them completely before rubbing off the skins. Set the blanched kernels aside to use later.
The following day place the casserole pan with the apricot layers over medium heat. Cook for about 15 minutes, or until the sugar has dissolved completely. Check to ensure that no more granules of sugar can be seen then increase the heat and bring the mixture to a rapid boil. Allow to boil rapidly for about 15 minutes, stirring frequently then test for setting by placing a plate in the fridge. Spoon a little of the preserve onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the preserve is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then stir-in the butter then add the reserved kernels and set the preserve aside for 15 minutes. At the end of this time ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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