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1
Put a small plate in the freezer for testing the jam later.
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2
Pit and cut up into 1/2-inch pieces: 2 1/2 pounds ripe apricots (about 6 cups).
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3
If you like, to give a bitter almond flavor to the jam, crack open apricot pits with a hammer and remove 4 kernels; set aside.
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4
Put the apricot chunks in a medium heavy-bottomed nonreactive pot, and stir in: 3 3/4 cups sugar.
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5
Bring the apricots and sugar to a boil, lower the heat to medium, and boil steadily, stirring often, for 20 to 25 minutes, skimming off any foam that rises to the top.
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6
As the liquid thickens and the fruit becomes soft and translucent, start testing for consistency by putting a spoonful of jam on the chilled plate to cool down quickly.
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7
When the jam is the thickness you want, stir in: Juice of 1 lemon.
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8
Allow the jam to cool, put in a container with an apricot pit in each one, and store in the refrigerator for up to a year.
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9
For long storage, prepare four 8-ounce canning jars and self-sealing lids according to the manufacturers instructions.
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10
When the jam is cooked, put an apricot kernel into each hot sterilized jar, and carefully ladle in the jam, allowing at least 1/4 inch of head-space.
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11
Follow the manufacturers instructions for sealing the jars.
