Apricot Jam On A Whim

• 1 1/2 cups sugar
• 1 1/2 teaspoons powdered pectin
• 2 pounds ripe, firm, unblemished apricots, washed
• Juice of 1 lemon
• 1 tablespoon kirsch (optional)

1. Pour sugar into a large Dutch oven or heavy saucepan, add pectin and blend together with your fingers.
2. Cut each apricot in half lengthwise and remove pit.
3. Cut each half into four pieces, drop into sugar and mash lightly with a fork.
4. Add lemon juice and stir with a rubber spatula to combine.
5. Let sugared fruit stand at room temperature, covered, for one hour.
6. Stir occasionally.
7. Place Dutch oven over medium-high heat.
8. Cook fruit, stirring frequently to prevent scorching.
9. Bring to a full boil and cook, stirring constantly, until apricots are tender, virtually translucent and juices have thickened, 5 or 6 minutes.
10. Skim foam as it rises.
11. Remove jam from heat and stir in kirsch.
12. Cool jam to room temperature then spoon into containers and refrigerate.

sugar, powdered pectin, pounds ripe, lemon

Taken from cooking.nytimes.com/recipes/6195 (may not work)