Apricot Jam Recipe

• 2 1/2 pounds fresh apricots, pitted and cut into bite-size chunks
• 1 1/2 cups sugar
• 2 tablespoons fresh lemon juice
• 1 green apple, such as Granny Smith

1. Place a small saucer in the freezer to chill.
2. In a medium, heavy saucepan or pot, stir together the apricots and sugar.
3. Let stand, stirring occasionally, for 1 hour.
4. Grate the unpeeled apple on the large holes of a box shredder to the core; discard the core.
5. Add the lemon juice and grated apple to the apricot mixture.
6. Stir to combine and place the pan over medium-high heat.
7. Bring the mixture to a boil, stirring constantly, then reduce the heat to medium so the jam slowly bubbles while it cooks.
8. Cook, stirring occasionally, until the mixture thickens, 20 to 25 minutes.
9. Using a metal spoon, skim off any scum that rises to the surface of the jam.
10. To test the jam and see if it is ready, spoon a little jam onto the frozen saucer.
11. Let it stand for about 15 seconds.
12. If the liquid thickens to a jam-like consistency, its ready.
13. If not, continue to cook for another minute or two.
14. If you like a smoother jam, run it through a food mill or push it through a ricer or sieve into a bowl to remove.
15. To store the jam, let cool completely.
16. Transfer to clean airtight containers and store in the refrigerator for up to 1 month or in the freezer for up to 3 months.
17. You can also can the jam according to our .

fresh apricots, sugar, lemon juice, green apple

Taken from www.chowhound.com/recipes/apricot-jam-31546 (may not work)