As seen in our Summer | 2012 issue
2 lbs fresh apricots, pitted and quartered
3/4 cup granulated sugar
Juice of half a lemon
1. In a large saucepan over medium-high heat, cook apricots sugar, and lemon juice, stirring regularly, until the strawberries have cooked down and broken up and jam has reached desired consistency, about 15-20 minutes.
2. Store in a clean, dry glass container for 2-3 weeks (or much longer if you choose to process the jar for long term storage).