Heat <quantity>300<unit>ml</unit></quantity> of water to lukewarm

Cover <quantity>180<unit>g</unit></quantity> of dried apricots with the lukewarm water. Allow to rest for 40m to rehydrate

Strain the apricot, place in a saucepan over medium heat and add <quantity>25<unit>g</unit></quantity> of sugar

Stir to coat the apricots with the sugar

Add <quantity>100<unit>ml</unit></quantity> of water

Mix <quantity>25<unit>g</unit></quantity> os sugar with <quantity>1<unit>tsp</unit></quantity> of pectin. Add to the apricot

Stir to combine. Cook until the apricots fall apart, stirring occasionally to prevent them from sticking to the bottom of the saucepan

Transfer the apricots to a hand blender jug

Add <quantity>½<unit>tsp</unit></quantity> of citric acid powder

Blend to a chunky consistency. The apricot gel is ready

Enjoy!