Apricot Jam


  • 2 pounds  skin-on apricots, pitted, and cut into 1/2-inch pieces
  • 1 1/2 cups  sugar
  • 2 tablespoons  fresh lemon juice


In A Nonreactive Saucepan, Toss The Apricots With The Sugar And Let Stand, Stirring, Until The Sugar Is Mostly Dissolved, 1 Hour.

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