1 quart dried apricots ( 1 1/2 pounds/ 680 g), pitted and mashed
2 cups granulated sugar
3 tablespoons finely chopped rosemary
Juice of 1 lemon
Combine the apricots, sugar, and chopped rosemary in a large, non-stick skillet over medium-higth heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 12 t0 15 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. When the jam seems thick and spreadable, stir the lemon juice. Funnel into the jar . Enjoy !
Photo: Monica Melsness