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Rustic Apricot Jam

This chunky rustic jam relies entirely on the fruit's natural pectin, in concert with the sugar, lemon juice, and heat to set perfectly.


6 pounds firm-but-ripe Blenheims apricots, halved and pitted
2 pounds and 10 ounces granulated sugar
3 ounces (6 tablespoons) fresh lemon juice


  1. Combine apricots, sugar, and 1 ½ ounces (3 tablespoons) lemon juice in a large bowl and mix until all the sugar is moistened. If some sugar remains dry, let sit for 5 to 15 minutes.
  2. Transfer apricot mixture into a wide shallow pot and heat over medium-high heat, stirring regularly, until sugar is melted and mixture starts to bubble, 10 to 15 minutes. Set several metal spoons on a plate in the freezer.
  3. Lower the temperature to medium to medium high and continue to cook, stirring occasionally, until foaming has subsided, about 15 minutes. Scrape off any foam as needed.
  4. Taste jam for tartness. If it tastes too sweet, without a good balance of tartness, add ½ ounce (1 tablespoon) of the remaining lemon juice at a time. Stir well and taste in between additions, until the lemony flavor just comes through and the balance of sweet and tart has been reached (like good lemonade).
  5. Continue to cook until bubbling has slowed and jam looks glossy and appears thickened around the edge, 5 to 15 minutes. Lower heat as necessary to prevent scorching.
    Turn off heat and set a dollop of jam on one of the freezing-cold spoons, then return to the freezer for 5 minutes. Jam is ready once it holds together and doesn’t run off the spoon when tilted.
  6. If the jam is too runny, return to heat and cook, stirring frequently and repeating the spoon test every 5 minutes, until the jam passes the test.
  7. Enjoy right away, store in the fridge for up to a month or freezer for up to 3 months.