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Apricot and Date Jam

ingredients

makes about 1.5 kg (3 lb)
1 kg (2 lb) fresh apricots
225 g (8 oz) fresh dates
600 ml (1 pint) water
grated rind of 1 orange
1.25 kg (2 1/2 lb) sugar
25 g (1 oz) butter

method

1. Halve and stone the apricots. Crack the stones and take out the kernels. Place the fruit and their kernels in a large saucepan.

2. Halve and stone the dates, removing and discarding their skins, and place them in the saucepan.

3. Pour in the water, add the orange rind and bring to the boil. Reduce the heat and simmer the fruit, uncovered, for 30 minutes.

4. Add the sugar to the jam and stir it over a low heat until the sugar has completely dissolved.

5. Bring to the boil and boil rapidly until setting point is reached. Add the butter to the pan, stirring it in to disperse the scum.

6. Pot the jam in warmed pots and cover the surface of each with a disc of waxed paper, waxed side down. Leave to cool, then cover the pots and label them.

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