Ingredients:

  • 3 lbs fresh apricots, pitted and halved
  • 3 cups granulated sugar
  • 2 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt

Instructions:

  1. Combine the halved apricots, lemon juice, and salt in a heavy-bottomed pot. Stir in the sugar and let the mixture sit for 15 minutes to macerate until the sugar dissolves and juices are released.
  2. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent the sugar from caramelizing on the bottom.
  3. Use a potato masher to lightly crush about half of the apricots to release pectin while maintaining some fruit chunks.
  4. Continue boiling for 15–20 minutes until the jam reaches the gel point (approximately 220°F / 104°C), verified by the sheet test where liquid slides off a cold spoon in a single cohesive layer.
  5. Remove from heat and transfer to sterilized canning jars.