This recipe was handed down by my jam-making friend, Kat. The dried apricots give this jam an intense flavour. Try to use some good-quality Australian dried fruit.
500g dried apricots
6 cups water
1½ kg sugar
½ cup passionfruit pulp
Chop fruit and cover with water. Soak for 24-36 hours.
Transfer to large saucepan and bring to boil. Add sugar and boil until set (30-50 minutes).
Remove from heat and add passionfruit pulp. Stand for 10 minutes, stirring now and again to distribute.
Pour into sterilised jars, wipe with vinegar and seal.