- 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
- 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.