Place the apricot halves, lemon juice and water in a large non-reactive saucepan (like stainless steel or enamel) and bring slowly to the boil, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the fruit is soft.
Remove from heat, add the sugar and stir until it has dissolved completely. Return the pan to the heat, add the butter and stir until melted.
Bring the jam to a full boil and boil rapidly for 15 minutes, then test for setting. If setting point has not been reached, boil for 5 minutes more, then test again. Pour into warm sterilised jars and cover immediately.
How to test jam for setting
Test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready.
I'm wondering why this method uses a cup of water when all other basic recipes do not? I followed this recipe for first time and way too much liquid. Had to boil & simmer to reduce, still very runny and not setting What did I do wrong? - 13 Dec 2014