About this recipe:The best time to make apricot jam is May through to September when apricots are in season. The south of England in areas like Kent can produce some of the juiciest and most delicious apricots, so look in regions along the south coast and in the south east for the best apricots for your jam. This is a simple family recipe, delightful all year round on toast and in tarts and cakes.
In a preserving pan over a medium heat, combine the apricots, water and the juice and zest of the lemon and lime. Simmer gently for 90 minutes until the fruit softens and breaks down.
Add the sugar and stir continuously as you bring the apricot jam to the boil. Check for setting by dropping a small amount of jam onto a cold plate and pushing it with your finger. If the jam wrinkles, it is ready.
Transfer the jam to sterilised jars and cover immediately. Leave overnight undisturbed in a cool dark place to set before serving.