Step 1: Wash and prepare the apricots by halving and pitting them. You can leave the skins on for added texture and nutrients, or peel them if you prefer a smoother jam.
Step 2: In a large, non-reactive pot or Dutch oven, combine the halved apricots, granulated sugar, and fresh lemon juice. Stir gently to ensure all apricots are coated.
Step 3: Cover the pot and let the mixture macerate at room temperature for at least 30 minutes, or ideally 2-4 hours, or even overnight in the refrigerator. This step draws out the fruit juices.
Step 4: Prepare your canning jars and lids by sterilizing them. Wash them in hot, soapy water, rinse thoroughly, and then either boil them for 10 minutes or run them through a dishwasher’s hot cycle. Keep them hot until ready to fill.
Step 5: Place the pot with the apricot mixture over medium heat. Bring it to a gentle boil, stirring frequently to dissolve the sugar completely and prevent sticking. Once boiling, reduce the heat to low and let it simmer.
Step 6: Continue to simmer, stirring occasionally, until the jam thickens and the apricots break down. This can take anywhere from 45 minutes to 1.5 hours, depending on your fruit and heat. The jam should reach a temperature of 220°F (104°C) for a good set.
Step 7: To test for set, place a small amount of jam on a chilled plate (kept in the freezer). Return the plate to the freezer for 1-2 minutes. Push the edge of the jam with your finger; if it wrinkles, it’s ready. If not, continue cooking and re-test every 5-10 minutes.
Step 8: Once the jam has reached its setting point, carefully ladle the hot jam into the hot, sterilized jars, leaving about 1/4 inch of headspace from the rim.
Step 9: Wipe the rims of the jars clean with a damp cloth. Center the lids on the jars and apply the screw bands, tightening only until fingertip-tight (do not overtighten).
Step 10: For long-term storage, process the jars in a boiling water bath canner for 10 minutes. After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. Carefully remove the jars and place them on a wire rack to cool completely. You should hear the lids ‘pop’ as they seal. Check seals after 12-24 hours. Store properly sealed jars in a cool, dark place. Unsealed jars or those for immediate consumption can be stored in the refrigerator for up to 3 weeks.