APRICOT JAM - SUPER EASY!!!

After making my own apricot jam for the first time I don't think I will ever buy commercially made Jam ever again! It was one of the easiest things I've have ever made and gave such great results that I have managed to make another batch since and my fridge now has 4 pretty jars of apricot jam sitting on the shelves.
It is one of those things so satisfying to make. Almost like being Julia Child or Nigella Lawson creating something nourishing and delicious all in one. It is also so great and good that what my family is eating something that is preservative-FREE and lower in sugar than the shop bought variety and I managed to get pesticide free apricots -so less chemicals :) I hope to find some organic apricots soon :)
I think I  may try out some strawberries next or anything else that seems delicious. So many possibilities as summer is almost here and new fruit comes into season, I'm sure I'll be trying to turn all sorts of fruit into jam.

INGREDIENTS
600 - 800grams / just under 4 cups  Apricots (weigh/measure after cutting and removing the pips)
200g / 1 cup Sugar (i used organic brown sugar)
a quarter to half a lemon


METHOD
Cut the apricots in half and destone (remove the pip from each one). Trim off any brown spots or parts u wouldn't eat.
Weigh and place in pot with sugar and cover.
(Now if you are a busy person and don't have time to finish the recipe right now - you can place the covered apricots and sugar in the fridge for upto 24 hours).
Put pot on stove and slowly heat while stirring to dissolve the sugar.
Once the mixture starts to boil turn down the heat and stir every 2 - 3 minutes making sure it doesn't catch/burn on the bottom of the pot.
Squeeze the lemon over the apricot mixture - just a little bit - roughly about 2 teaspoons of liquid.
Scrape the froth off the top until your mixture is froth free.
After slowly boiling for roughly 15 - 20 min (the mixture should have thickened and the apricots should have broken up into tiny pieces)
Very carefully pour into clean sterilised jars and seal.
Store in the fridge.

My mixture made 2 jars and a tiny bit extra for toast right there and then :)