1. Use very ripe, bruised or the ones that are almost rotting for this recipe (save the good ones for eating them fresh!).
2. For smoother apricot jam, blend the apricots instead of dicing them. After the mixture has been boiled, run it through a sieve to catch any chunks/skins etc.
3. When the mixture starts boiling, stir fast so it doesn’t splash all over your hands and cause burns. I usually like to wear mittens while stirring to protect my hands.
4. Substitute apricots with other fruits (apples, cherries, strawberries etc) to make other jams!