At the market on the weekend the apricots looked alot like they wanted to become jam, so I bought a bit under a kilo, and last night, at 8.30pm I decided it was time for jam making (Maybe Kim has influenced me there with her late night jam making exploits).
I went through a phase of jam making about six years ago (I remember a particularly delicious batch of rhubarb jam with some spices in it. Wish I could remember where the recipe was) and bought a candy thermometer. Unfortunately I got over the jam making urge around the time I bought it, so it's been sitting in the drawer waiting patiently for the urge to strike again.
I used the recipe in Stephanie Alexander's (Yes, I do use her books quite a lot) Cook's Companion (no apricot section in the Kitchen Garden Companion! First black mark against my new kitchen bible) which called for 1.5kilos of apricots, so I roughly halved all the quantities and it made 5 jars, with enough left over for toast this morning. Managed to get perfect consistency, although I think it would have been fine based on time alone, without the thermometer. And it tastes pretty fantastic too.