take a kilo of Apricots and a kilo of sugar and one lemon
Halve the apricots remove , but save the stones.
Place the Apricots, sugar and juice of one lemon in a pan cover with a tea towel and leave over night.
Crack the stones , remove the kernals and blanch them in boiling water so that you can remove their skin.
Sterilise about 4-5 jam jars.
Bring the fruit and sugar very slowly to the boil and then boil vigourously for about 10-15 minutes until setting point is reached.
Add the kernals and then leave to cool for about 20 minutes before pouring into warm sterile jars.
This a version of one of Delia Smiths recipes and it works every time
Perfect on Greek Tsoureki for breakfast
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