Directions:
Step 1: Prep the Fruit: Wash the 2 lbs of apricots thoroughly. Cut them in half and remove the pits. You can peel them if you prefer a very smooth jam, but keeping the skins adds color and fiber. Chop the fruit into small, uniform pieces.
Step 2: Macerate: In a heavy-bottomed pot, combine the chopped apricots, sugar, and 2 tablespoons of lemon juice. Stir well and let the mixture sit at room temperature for 1/2 hours. This allows the sugar to draw the moisture out of the fruit, creating its own syrup.
Step 3: Simmer: Place the pot over medium-low heat. Bring the mixture to a gentle simmer, then immediately reduce the heat to low. Cook for 30/50 minutes, stirring occasionally to ensure the sugar doesn’t scorch on the bottom. As it cooks, the jam will become thick and glossy.
Note: For a smoother jam, you can lightly mash the fruit with a potato masher halfway through the cooking time.
Step 4: The Plate Test: To check if the jam is ready, place a small spoonful onto a chilled plate from the freezer. Let it sit for 1 minute, then push the edge of the jam with your finger. If the surface wrinkles and holds its shape, it has reached the “setting point.”
Step 5: Store: Carefully pour the hot jam into sterilized glass jars and seal them tightly. If kept in the refrigerator, it will stay fresh for up to 3 weeks. For long-term shelf storage, process the jars in a boiling water bath.
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