Instructions

1. If you are using fresh apricots, remove the stones from the apricots and roughly chop the fruit.
2. Place the apricots and water into a medium and deep saucepan, and simmer over medium heat for about 20 minutes, or until the apricots have completely softened and cooked through. Stir frequently with a wooden spoon.
3. If you do not like small chunks of fruit in your jam, keep simmering until the apricots have more or less broken down into a smooth purée.
4. If you are using a vanilla bean, split the vanilla bean and scrape out the seeds, and add both to the saucepan.
5. Stir in the sugar and lemon juice, and bring the mixture to the boil.
6. Once the jam has come to the boil, reduce the heat to medium and simmer for about 15 minutes until the mixture has thickened. If you are using a sugar thermometer, the temperature should reach about 105°C (225°F).
7. While the jam is simmering, use a large metal spoon to skim off any foam from the surface.
8. Remove the vanilla bean.
9. Pour the jam into warm, sterilised glass jars and seal. Once the jars have cooled down to room temperature, place the jam jars into the fridge (or a fairly cold and dark larder) until ready to serve.