Apricot Jam

Halve and pit the apricots, reserving 10 pits for later use, if desired. Slice the apricots.

In a large nonreactive bowl, gently toss together the apricots and sugar. Cover and let stand at room temperature for at least 4 hours or refrigerate up to overnight.

Meanwhile, if using the apricot kernels, preheat an oven to 350°F (180°C). Place the pits on a rimmed baking sheet and roast for 10 to 15 minutes. Remove from the oven and leave the oven on. When the pits are cool enough to handle, remove the inner kernels: Grip each pit with pliers so that the edge is visible above the pliers. Hit the edge of the pit with a hammer until the pit cracks open and the kernel can be removed intact. Place the kernels on the baking sheet and roast for 5 minutes. Set aside.

Have ready 5 hot, sterilized half-pint (8–fl. oz./250-ml) jars and their lids.

Transfer the apricot mixture to a large nonreactive saucepan and add the lemon juice. Bring to a simmer over medium-low heat and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick, 15 to 20 minutes.

Drop 2 roasted apricot kernels into each jar. Ladle the hot jam into the jars, leaving 1/4 inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 5 half-pint (8–fl. oz./250-ml) jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010)