- 3 pounds (1-1/2 kg) apricots pitted and quartered
- 3 cups (600g) granulated sugar
Place the apricots and the sugar in a non-reactive pan or bowl, stir, cover and let macerate for at least 12 hours.
Transfer the fruit and sugar to a large, heavy saucepan and bring to a boil over medium-high heat. Reduce the heat so the mixture is boiling merrily and cook for 10 minutes, stirring occasionally. Remove from the heat and ladle the jam into sterilized canning jars, leaving 1/4-inch headroom. Seal according to the jar manufacturer's instructions.