Chop apricots and place in a large bowl. Barely cover with hot water from the kettle. Stand.

Heat a generous glug of olive oil in a large pan on a medium heat. Add onions and cook covered, stirring every now and then for 1/2 hour or until onions are really soft.

Add apricots and the soaking liquid, vinegar, brown sugar and ginger.

Simmer, stirring periodically for an hour or until the chutney is reduced and chunky. Taste & season with salt.

Divide hot jam between warm jars straight from the dish. Seal immediately.