Directions

1. 1

   Prepare a boiling water bath canner with adequate water and sterilize four half-pint glass jars according to canner instructions. Place canning lids in a small saucepan of water and bring to a bare simmer; keep warm until needed.

2. 2

   Combine the halved and pitted fresh apricots with the granulated sugar in a large bowl. Let the mixture sit undisturbed for 10 to 30 minutes to allow the fruit to release its juices and the sugar to dissolve slightly. Using a potato masher or immersion blender, mash the apricots to your desired consistency—a potato masher will produce a chunkier jam while a blender creates a smoother texture.

3. 3

   Transfer the mashed apricot mixture and the finely chopped rosemary to a large, non-reactive pot (stainless steel or copper, not aluminum). Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.

4. 4

   Allow the jam to cook for 7 to 15 minutes, stirring frequently. The jam is ready when it has thickened noticeably and runs slowly and thickly off the back of a spoon—this indicates the proper gel stage has been reached. Stir in the fresh lemon juice and mix thoroughly to combine.

5. 5

   Remove the pot from heat. Carefully ladle the hot jam into the sterilized half-pint jars, leaving about 1/4 inch headspace. Wipe the jar rims clean with a damp cloth, then apply a warm lid and screw ring to each jar.

6. 6

   Place the filled jars into the prepared boiling water bath canner and process for 10 minutes at a rolling boil. Carefully remove the jars from the canner and set them upright on a clean towel to cool completely.

7. 7

   Once the jars are cool enough to handle, remove the screw rings and test the seals by pressing gently on the center of each lid—a properly sealed jar will be concave and will not flex. Store sealed jars in a cool, dark place. Any jars that did not seal should be refrigerated and used within one to two months.