Pear and Apricot Jam

1 pound (500g) dried apricots (chopped)

3 pounds (1 1/2kg) pears

1/2 cups (125ml) lemon juice

3 1/2 pounds (1 3/4 kg) sugar

Soak the apricots overnight in enough water to cover. Drain, but keep the water.

Peel, core and chop the pears. Mix with the apricots and lemon juice and put into a large sauce pan.

Add alittle of the reserved water and cook over low heat for ten minutes.

Add the sugar and cook, stirring constantly, over low heat until the sugar is dissolved.

Bring to a boil and boil rapidly until the setting point is reached.

Pour into jars and seal immediately.