Wash the apricots really well, discarding any that have bad bruises or blemishes. Remove the stones and quarter them. Weigh the apricots once you have removed the stones.

Combine the sugar and the apricots in an extra-large saucepan, such as a stock pot. Add the lemon juice. Bring to a boil slowly, stirring continually to prevent the mixture from sticking to the bottom of the saucepan. Reduce the temperature and simmer slowly for about 1 hour. Throughout this time continue to skim off any scum that may rise to the surface

An easy way to test if the jam is ready is by putting a tsp on a small plate. Place in the freezer for 3 min, then remove and check the consistency. If it is very runny, continue cooking the jam for longer. If the jam holds its shape, then it is ready. Stir the Vanilla Paste into the jam mixture.

While the jam is still hot, ladle it into sterilised jars until almost to the top. Seal the jars with their lids and turn upside down. Allow to cool. Once opened, the jam should be stored in the fridge

Tip: To sterilize glass jars, preheat the oven to 180°C. First wash the jars really well in clean hot soapy water. Then place them in a saucepan with boiling water for 2 min. Remove the jars with tongs and place them in the oven to dry out. When removing the jars from the oven, handle with extreme care as they will be very hot.