- 2 pounds skin-on apricots-pitted and cut into 1/2-inch pieces
- 1 1/2 cups sugar
- 2 Tbs fresh lemon juice
Preparation time 40mins
Cooking time 60mins
1. In a nonreactive sucepan, toss the apricots with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
2. Add the lemon juice to the apricots and bring to a boil, stirring until the sugar is dissolved. simmer over moderate heat,stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 2-25 min. Skim off any scum that rises to the surgace of the jam.
3. Spoon the jam into three 1/2 pt jars, leaving 1/4 inch of space at the top. close the jars and let the jam cool to room temp. Store the jam in the refrigerator for up to 3 months.