Apricot Mango Jam

For the apricot-mango jam, pit apricots, weigh and cut into small pieces. Peel mangoes, cut flesh from pit, weigh and cut into small pieces.

Mix in a large saucepan with jelling sugar and let marinate for at least 6 hours. Puree briefly with a hand blender (do not puree all fruit into mush).

Bring to a boil and simmer for 5 minutes until bubbly. Add lemon juice and apricot brandy. Pour the apricot-mango jam into sterile screw-top jars and seal immediately.

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