Siphon into the jars, put the lids on, let them cool on the bench. Label with ingredients and the date you made it. Make some toast, slather with butter and apricot jam. Best served with a cup of tea.

The style of jam-making comes from Lebanese Syrian preserving traditions. This apricot jam turned out to be another doorway into a culture I was already immersed in, through friends I value as family.

The jam will still be liquid when you ladle it into your jars. It can take up to 48 hours to completely set . When cool, remove any spills from the jars and label with the date and name.