Ingredients

• 100g/3½oz carrot
• grated
• peeled
• 600g/1lb 5oz fresh apricots
• 5cm/2in piece fresh ginger
• peeled
• grated
• 400g/14oz granulated or caster sugar
• 1 small lemon
• juice only
• 50g/2oz chopped almonds

Directions

• Place the grated carrot into a lidded saucepan with about 300ml/½ pint water
• bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated.
• Meanwhile
• halve the apricots
• remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes
• stirring occasionally
• until the fruit starts to break down and fall apart.
• Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.
• Add the sugar and lemon juice
• bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking
• especially around the edges
• as it sometimes catches and burns on the bottom.
• Stir in the almonds.
• Leave the apricot jam for a few minutes to cool; then ladle into hot
• clean jars and seal immediately.