A quick and delicious use for the season’s abundance.
2½ pounds ripe apricots
3¾ C. sugar
juice of 1 lemon
Put a small plate in the freezer for testing the jam later. Peel the apricots and cut into ½-inch pieces. You should have about 6 cups. Put the apricot chunks into a medium, heavy-bottomed nonreactive pot. Stir in the sugar. Bring the apricots and sugar to a boil, lower heat to medium and boil steadily, stirring often, for 20 to 25 minutes, skimming off any foam that rises to the top. As the liquid thickens and the fruit becomes soft and translucent, start testing for consistency by putting a spoonful of jam on the chilled plate to cool down quickly. When the jam is the thickness you want, stir in the lemon juice.
Allow the jam to cool, spoon into a glass containers, and store in the fridge, sealed, for up to six months.