Rustic Apricot Jam

Ingredients

• 6 pounds firm-but-ripe freestone apricots, such as Blenheims, halved and pitted
• 2 pounds 10 ounces granualted sugar
• 3 ounces fresh lemon juice from 3 lemons

Directions

1. Combine the apricots, sugar, and 1 1/2 ounces (3 tablespoons) lemon juice in a large glass or stainless steel mixing bowl. Stir until the sugar is evenly dampened; if you still see dry patches, let the fruit sit until it gives off enough liquid to hydrate the sugar, 5 to 15 minutes.
2. Transfer the apricot mixture into a broad, shallow pot. Cook over medium-high heat, stirring often, until the sugar dissolves and the mixture begins to bubble, 10 to 15 minutes. Put several metal spoons on a plate and place them in the freezer.
3. Continue cooking the apricots over medium-high heat, stirring whenever needed so the bottom does not scorch, until the jam begins to foam, about 15 minutes. Cook a bit longer, stirring only as much as necessary and reducing the heat if the mixture threatens to burn, until the foam settles down, about 15 minutes longer. As needed, skim foam from the surface with a stainless steel spoon.
4. Check the flavor for brightness. If it reads too sweet and needs more tartness, stir in 1/2 ounce (1 tablespoon) of the remaining lemon juice, taste, and repeat with more lemon juice as needed until the sweet-tart balance is right and the lemon flavor is just barely noticeable, like good lemonade.
5. Cook until the bubbles slow, the jam turns shiny, and the edges look thickened, 5 to 15 minutes, turning down the heat as needed to avoid scorching. Remove the pot from the heat, spoon a small dollop of jam onto one of the freezing-cold spoons, and put it back in the freezer for 5 minutes. The jam is done when it stays together and does not slide off the spoon when you tilt it. If it is still loose, put the pot back over the heat and cook again, stirring often and checking with the spoon test every 5 minutes, until it sets properly.
6. Enjoy the jam right away, or can it according to canning instructions. Once canned, the jam can be kept in a cool, dark place for up to one year.