Ingredients:

  • 3 lbs fresh apricots, pitted and halved
  • 1 tbsp lemon juice
  • 3 cups granulated sugar

Instructions:

  1. Combine the halved apricots and lemon juice in a large, heavy-bottomed pot.
  2. Heat over medium heat, stirring occasionally, until the fruit softens and releases its juices.
  3. Use a potato masher to crush the fruit to your preferred consistency, keeping some chunks for a rustic feel or mashing completely for a smooth spread.
  4. Stir in the granulated sugar gradually.
  5. Increase the heat to medium-high and bring the mixture to a bubbling boil, stirring constantly with a wooden spoon to ensure the sugar dissolves and doesn't stick.
  6. Lower the heat slightly to a steady, rolling simmer.
  7. Cook for 20–30 minutes.
  8. Perform the plate test: place a small dollop of jam on a chilled freezer plate; if the surface wrinkles when pushed with a finger, the jam has reached the gel point.
  9. Skim off any white foam from the surface with a spoon to ensure a clear jam.