Apricot Jam

• 2 pounds skin-on apricotspitted and cut into 1/2-inch pieces
• 1 1/2 cups sugar
• 2 tablespoons fresh lemon juice

1. In a nonreactive saucepan, toss the apricots with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
2. Add the lemon juice to the apricots and bring to a boil, stirring until the sugar is dissolved.
3. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes.
4. Skim off any scum that rises to the surface of the jam.
5. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top.
6. Close the jars and let the jam cool to room temperature.
7. Store the jam in the refrigerator for up to 3 months.

skin, sugar, lemon juice

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