Friends say that every time I open a jar of jam, I say "this one's my favorite." And there's a certain truth to that, but Blenheim apricot jam really is my favorite sweet preserve of the year. It's also one of the easiest to make.
I've been stingy with recipes in recent months because I'm saving them for the book, but this one is too good to keep under wraps.
3 1/2 pounds Blenheim apricots
3 cups sugar
2 tablespoons freshly squeezed lemon juice
1) Rinse the apricots and drain well. Pit and cut into quarters. Toss the fruit with the lemon juice and then cover with sugar, stir well and set aside for an hour.
2) Turn the fruit-sugar mixture into a preserving pan and bring to a boil over high heat, stirring contantly. Reduce at full rolling boil to the jell point, about 10 to 12 minutes depending on the size of your preserving pan. (Ideally, use a preserving pan wide enough to hold the fruit-sugar mixture less than 2 inches deep.)
3) At the jell point, ladle the hot jam into prepared half-pint jars, leaving 1/4" headspace. Seal and process in a boiling water bath for 10 minutes.
Yields about 3 pints