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Apricot Jam
© Frances Janisch

Apricot Jam

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 40 MIN Plus cooling
  • SERVINGS: Makes three 1/2-pint jars
  • MAKE-AHEAD
  1. 2 pounds skin-on apricots—pitted and cut into 1/2-inch pieces
  2. 1 1/2 cups sugar
  3. 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. 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. Skim off any scum that rises to the surface of the jam.
  3. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
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