Apricot Jam with Ginger

Finely grate the lime peel, squeeze the juice.

Remove the peel from the ginger and grate finely.

Wash apricots, cut in half, remove seeds and cut into 1 cm cubes.

Put the lime zest and juice, ginger and apricots into a high saucepan together with the preserving sugar and stir. Leave to infuse for at least 2- 3 hours.

Lightly puree the mixture with a hand blender, bring to a boil while stirring, and cook for 4 minutes until bubbly, skimming a few times.

While boiling hot, pour the jam into sterilized twist-off jars to just below the rim and seal tightly.

Place jars upside down on a kitchen towel for 10 minutes, then turn to the other side and let cool completely.

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