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1
Place a small saucer in the freezer to chill.
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2
In a medium, heavy saucepan or pot, stir together the apricots and sugar.
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3
Let stand, stirring occasionally, for 1 hour.
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4
Grate the unpeeled apple on the large holes of a box shredder to the core; discard the core.
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5
Add the lemon juice and grated apple to the apricot mixture.
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6
Stir to combine and place the pan over medium-high heat.
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7
Bring the mixture to a boil, stirring constantly, then reduce the heat to medium so the jam slowly bubbles while it cooks.
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8
Cook, stirring occasionally, until the mixture thickens, 20 to 25 minutes.
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9
Using a metal spoon, skim off any scum that rises to the surface of the jam.
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10
To test the jam and see if it is ready, spoon a little jam onto the frozen saucer.
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11
Let it stand for about 15 seconds.
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12
If the liquid thickens to a jam-like consistency, its ready.
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13
If not, continue to cook for another minute or two.
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14
If you like a smoother jam, run it through a food mill or push it through a ricer or sieve into a bowl to remove.
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15
To store the jam, let cool completely.
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16
Transfer to clean airtight containers and store in the refrigerator for up to 1 month or in the freezer for up to 3 months.
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17
You can also can the jam according to our .
