This recipe is one of baker Heather Hardcastle's favorites. She says, "It's so simple but crazy delicious. I always make a large batch when I see the first of the season fruit at the market and hoard it all for myself in a back corner of my fridge so no one at my house will find it. It’s (almost) too good to share!" We completely agree!
When preparing the recipe, resist the temptation to fold a load of laundry or browse Instagram once the jam starts to bubble—it thickens up quickly and can burn if you're not keeping watch. Be sure to have a clean jam jar or two ready; this recipe makes enough that you can keep some and gift some! If you prefer less chunky jam, feel free to mash the larger apricot pieces with a potato masher or the back of a spoon as they cook. Preserves keep refrigerated for 2 months.