4.5 Kg apricots, with stones removed and chopped up.

2.7 Kg sugar (use jam sugar with pectin)

5 sprigs of fresh rosemary

2 tablespoons vanilla extract (not concentrate)

100 ml lemon juice

Add everything to the pot and boil. Stiring to prevent sticking and burning. In our pot on a small gas ring, it took about 40 min. The jam will darken in color and reduce by about a third. Remove the sprigs of rosemary.

Bottle into strealised jars.

Ideally store for a few months before using, but the jam can be used right away.