French Apricot Jam

Sometimes it's worth paying a little bit more to get just what you want. This year's batch of apricot jam has turned out just right thanks to the special sugar I used, rather than my usual more frugal option of ordinary granulated sugar. I followed the recipe on the bag and the result is deliciously fruity.

Apricot Jam Recipe
950 grams of washed and quatered apricots
1kg of Jam Sugar (I used the French brand of 'Teva' sugar but any similar sugar which has added pectin will be fine)
several apricot kernels. The skins can be removed by blanching in hot water

1. Mix the fruit with the sugar and leave to stand until the sugar has dissolved. I left it overnight.
2. Pour the fruit and syrup into a large pan and bring to the boil, stirring to prevent the syrup burning.
3. Boil for 7 minutes. Count the time from when the jam is properly boiling. Stir whilst the jam boils but beware as the hot sugar syrup can splash out !
4. Skim off the foam and pot into sterilised jars.