Soak apricots
in half the water overnight. Boil whole lemons, uncovered, in remaining
water until soft. Remove lemons and retain water. When cold, slice
lemons thinly, removing pips and setting aside. Boil apricots in their
soaking water until tender, add sugar and sliced lemons, together with
the reserved water and pips. (Tie the pips in a small muslin square).
Boil until the jam thickens and a teaspoon of the mixture placed on a
saucer wrinkles when it is pushed with your finger. Remove pips and
spoon jam into sterilized jars. Seal while still hot.
