200g dried apricots
Hot water to cover
1 cup sugar
3cm piece ginger, peeled and sliced
2 cinnamon sticks
2 star anise
1 strip orange peel
Juice of ½ an orange
Rehydrate the apricots in a bowl of hot water for at least 3 hours or overnight.
Pour the apricots and their soaking liquid into a saucepan over high heat. Add all of the remaining ingredients and bring to the boil.
Skim off any impurities that rise to the surface, then turn the heat down and simmer for about 40 minutes until it is thick and jammy.
Remove and discard the cinnamon, star anise, orange peel and ginger. Turn off the heat, and using a stick blender, puree until smooth.
While the jam is still warm, pour into a sterilized jar, seal tightly with a lid, and turn upside down. Storing it this way will ensure that the seal is airtight and it will last for longer.