INGREDIENTS
- Fresh apricots
- Sugar
- Lemon Juice
- Water
METHOD
- To get started, prepare the apricots by cutting them in half and removing their pits. Then, chop them into large chunks to help keep some of their shape as they simmer and break down a bit. (or leave the skin on the apricots as those tend to melt right into the jam, but you can peel the fruit first, if you prefer.)
- Then add the chopped apricots to a saucepan, along with some water and lemon juice, and cover the lid and turn the heat on medium-high, stirring the mixture to help the apricots release some juice.
- After about 10 minutes, when the fruit softens, remove the lid and add the sugar. Stir frequently to dissolve the sugar.The mixture will come to a simmer, then vigorously/boil, and when it does, slightly reduce the heat and simmer the apricot mixture for about 22-25 minutes, or until it becomes jam-like and thickened.
- Once the apricot jam is cooked, allow it to cool completely to help the natural pectins to continue to thicken the jam, then spoon into a container with a tight-sealing lid (mason jars or jam jars are great for this) and then you can store it in the fridge for up to a month.
