Apricot and Cardamon Jam
2-4 tablespoons of water
450g caster sugar
1 tablespoon of lemon juice
7 cardamon pods, crushed, I prefer these to be quite large so that when and if you bite into it, there is a whoosh of fragrance
Add the water to the apricots and
Half the fruit and remove the stones and put them into your preserving pan. If the fruits are ripe use less water.
Simmer on a gentle heat and add the sugar and lemon juice. Stir gently until the sugar has dissolved, add the cardamon then boil rapidly until setting point is reached.
Remove and spoon into hot jam jars and seal.