Step-by-Step Instructions

• Start by washing 2 lbs of fresh ripe apricots under cool running water to remove any dirt. Carefully cut each apricot in half and remove the pit. Chop the fruit into small, uniform pieces.
• In a large pot, combine the chopped apricots, 3 ½ cups of granulated sugar, and ¼ cup of lemon juice. Gently stir the mixture with a wooden spoon until everything is well incorporated.
• Place the pot over medium heat, stirring frequently. Heat until the sugar fully dissolves and the mixture reaches a gentle boil, about 10 minutes.
• Once boiling, continue cooking while stirring regularly for 15-20 minutes until the jam begins to thicken. Test readiness using the chilled plate test.
• Carefully ladle the thickened jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims with a clean cloth.
• Process the jars in a boiling water bath for about 10 minutes to seal properly and extend shelf life.
• Remove the jars from the water bath and let them cool on a wire rack. Ensure a proper seal as they cool completely before storing.