350gpreserving sugarjam sugar or sugar with pectine
Clean the apricots, by cutting them in half and removing the stone. if the apricots are very large cut them again into manageable pieces
Clean the mango and cut the flesh from the stone. I still struggle with cleaning a mango properly but I always do it above a bowl so I catch any of the juices flowing out. At least that way it won't go to waste!
Put both the apricot halves and the mango pieces into a wide saucepan. Add the preservering (or jam making sugar) to it and stir everything together. Add the juice of the lemon and put the saucepan on a low heat.
Bring to the boil and leave to simmer for about 15 minutes. You might want to check the consistency of the jam before you're done by putting a little on a cold plate. If you run your finger through it, it should not come together again easily and thicken. You know a jam consistency when you see it I would think.
Once it is thick enough, remove from the heat and leave to cool completely.
This jam is delicious on home made bread with some nice butter or it can be used in desserts too!