Rustic Apricot Jam

"This homemade apricot jam has the perfect rustic texture. [Photographs: Jennifer Latham] This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh). If you have particularly firm or large apricots, or you would just like a jam with a more refined texture, feel free to macerate the apricot halves in the sugar at room temperature overnight before proceeding with the recipe. Why this recipe works: * The quantity of sugar in this recipe has been carefully calculated based on the natural pectin levels of firm-but-ripe apricots. * Fresh lemon juice not only adds tart flavor to balance the sugar, but also helps the fruit's pectin set into a perfect jam texture...."