Apricot Jam with Brandy

Halve the apricots and remove the stones. Crack one third of the stones and remove the kernels; blanch by dipping into hot water to remove the skins. Put the apricots, kernels, water and lemon juice in a pan and simmer until the fruit is tender. Test for pectin. When a satisfactory clot is formed, add the sugar, stir until dissolved, then bring to the boil and boil rapidly until setting point is reached, stirring occasionally. Remove from the heat and immediately stir in the brandy. Remove any scum, pour into hot sterilized jars and cover. Makes about 2.25 kg (5 Ib)