Impress with Jess Murphy's unique take on a traditional jam!
1. Sterilise your jars and lids by cleaning them and then placing in the oven.
2. Place three plates into the freezer.
3. Dice the apricots and place them in a casserole dish with the sugar and mix until the apricots are all evenly coated. Put the dish on a medium heat until the sugar dissolves fully. Then bring the apricots to a boil and stir intermittently for about 20 minutes, adding the gin after a few minutes and allowing the alcohol to cook off.
5. To test if the jam is set, place a small spoon onto the cold plate. Tilt the plate. If the jam runs slowly, then it is ready. Alternatively, if after cooling on the plate, the jam wrinkles when you push your finger through, then it is set.
6. Take the jam off the heat, stir in a small amount of butter to remove any skin that has formed and allow to cool for about 10 minutes. Pour the jam into the warmed jars while still warm.