Dried Apricot & Mango Jam

Place apricots and mango in a large bowl, add 2 litres of boiling water, cover and leave overnight to soak

The next day, transfer mixture to a large heavy-based pan, place over heat and bring to a boil. Reduce heat and simmer for 25 minutes or until the fruit is tender and starting to break up. Place a small plate in the freezer

Remove pan from heat, add lemon juice and sugar and stir until dissolved. Return pan to the heat; boil for 15 minutes or until setting point is reached (see tip).

Pour jam into hot sterilised jars and seal tightly with lids. Leave to cool and set. Unopened, this jam will last for 8 months, if stored in a cool, dark place.

Tip: To check for setting point, put a teaspoonful of jam onto the cold plate – the jam should wrinkle when you push it with your finger.
Alternatively, a sugar thermometer can be used to indicate the jam’s setting point, which is 105°C.