I always thought of apricot jam as a cheap jam mainly used as a glaze on top of cakes and tarts, but I realized I was wrong after making it from fresh apricots. The first time I tried making it was just last year, and it was surprisingly delicious. Since then, I've decided to make it every year.

Since apricots contain a relatively high level of acidity, please use an enameled or a stainless steal pot.
You can store the jam in a jar in the fridge for about 1 month, but it's better to use it up sooner. Recipe by akari1142