MJF Notes: Made 6/26/21 SuperKing apricots that were not very tasty. Jam was actually tasted great, not too sweet. But didnt set up even tho boiled 30+ minutes. Next time try pectin or other thickener

In a large pot combine apricots, sugar, salt, and HALF the lemon juice and mix until all the sugar is moistened. Allow to macerate until fruit has released enough juices to moisten sugar, 5 to 15 minutes. Set saucer the freezer for testing later.

Heat over medium-high heat, stirring regularly, until sugar is melted and mixture starts to bubble, 10 to 15 minutes. Continue to cook, stirring minimally and lowering the heat if necessary to prevent scorching, until foaming has subsided, about 15 minutes longer, scraping foam off jam surface as needed.

Taste for tartness: If too sweet without a good balance of tartness, add 1 tablespoon of the remaining lemon juice at a time, stirring well and tasting between additions, until the lemony flavor is just barely perceptible and the balance of sweet and tart has been reached (like good lemonade).

Continue to cook until bubbling has slowed and jam looks glossy and jam appears thickened around the edge, 5 to 15 minutes; lower heat as necessary to prevent scorching. Turn off heat and set a dollop of jam on the frozen saucer then return to freezer for 5 minutes. Jam is ready once it holds together and doesnt run when tilted. If jam is too runny, return to heat and cook, stirring frequently and repeating the spoon test every 5 minutes, until jam passes test.

Eat right away or can, following canning instructions. Canned jams can be stored in a cool, dark place for up to one year.