Start by placing a couple of small plates in the freezer for testing the jam's consistency later.

Halve and stone about 2 pounds of ripe apricots and chop the flesh into small pieces. Combine with a splash of apple juice in a large pan.

Place the pan over medium heat and bring to a gentle boil, simmer for about 10 minutes, stirring occasionally.

Once softened, stir in preserving sugar and lemon juice, heat until sugar dissolves completely, then bring to a rolling boil for 20 minutes.

Retrieve a chilled plate from the freezer, spoon a small amount of jam onto it to test for consistency.

If ready, remove from heat, skim off scum, and stir in butter. Cool for about 10 minutes.

Ladle the warm jam into sterilized jars, seal tightly, and store in the fridge for 4-6 weeks or process for long-term storage.