APRICOT ROSEMARY
JAM
2kg apricot
4 oranges zest and juice
2 sprigs rosemary
1kg sugar
Turn oven into 200c. Half the apricots and remove the stones. Put onto an oven with the rosemary. Add a little bit of oil and roast in the oven till they start to blister and colour. Take out and put into a pot with the orange and sugar. Add a little water if needed. Cook on a low heat until reduced and jammy. This makes a lot jam.