- 12 cups of finely chopped apricots (save the pits)
- 8 cups of sugar
- 1/4 cup of lemon juice (the lemon juice prevents the fruit from browning and just enhances the flavor of the fruit).
- Combine the chopped apricots, sugar, lemon juice and let sit in the pot for 1 hour.
- Add a handful of pits to the pot. Don't ask why, it is just one of those things you don't question, it is just always done that way:) At least that is what I was told, Oma did it that way, mom does it that way, so I do it that way...is that a good enough reason, I sure hope so. Actually I think it adds to the natural flavor. (I am told it is a natural pectin).
3. When the fruit comes to a boil it fill develop a foam on top. Skim of the foam and put it into a bowl. Do not discard until cool, because it has a beautiful syrup under it and can be used on pancakes.
4. Once the mixture is boiling and the foam has been skimmed off, boil on medium low for about 40 minutes or so, stirring often with a wooden flat bottom spoon to get into the corners of the pot.
5. Pour into sterilized jars with a wide mouth funnel, leaving about an inch or more of head room. I always freeze my jam instead of sealing them so you need to leave more room at the top of the jar for that.
Serve on fresh scones, toast or homemade buns. I love apricot jam, it just reminds me of home.