Quick Apricot Jam
This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved.
2 lb. ripe apricots, rinsed, quartered, pitted, and unpeeled (about 16)
1 cup plus 3 Tbs. sugar
1/2 tsp. fresh lemon juice
In a wide, shallow pan, stir together the apricots and the sugar. Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn. Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 minutes. Stir in the lemon juice and remove the pan from the heat. Let cool, transfer to a plastic container with a tight fitting lid, and refrigerate.