Homemade Apricot Jam.

From Martha Stewart 's recipes

2 1/2 pounds apricots
3 cups sugar
1/4 cup water
1 lemon, juiced

Cut the apricots in half, and remove the pits. Reserve four or five pits, discarding the rest. Cut the apricots into 1-inch chunks. Wrap the pits in a kitchen towel, and bang on them with a hammer to break the hard outer shell. Discard the hard shell, and reserve the soft inner seed, which resembles an almond.

In a large heavy-bottomed pot, combine the apricots, sugar, soft inner seeds, and water. Stir to combine.

Bring to a boil, stirring constantly. Cook, stirring frequently with a long wooden spoon and skimming foam as necessary, until reduced and thickened, about 15 minutes. Stir in the lemon juice.

Ladle jam into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.