Ingredients:

  • 3 lbs fresh apricots, pitted and halved
  • 3 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated

Instructions:

  1. Place the pitted apricot halves into a large, heavy-bottomed stainless steel pot. Use a potato masher to crush the fruit, leaving some small chunks for texture, then stir in the lemon juice and lemon zest.
  2. Place the pot over medium heat and bring the fruit to a gentle simmer. Once the fruit has softened and released its juices, stir in the granulated sugar. Stir constantly for the first 5 minutes to ensure the sugar dissolves completely before the mixture begins to boil.
  3. Increase the heat to a medium-high boil. Stir frequently to prevent the bottom from burning. Continue cooking as the water evaporates until the jam shifts from bright orange to a deeper, glossy gold and the bubbles become smaller and heavier.
  4. Perform the plate test by dropping a teaspoon of jam onto a chilled ceramic plate. Wait 30 seconds, then push the edge with your finger. If the surface wrinkles, remove the jam from the heat immediately.