Directions

1. 1

   Prepare clean glass jars for canning by running them through a hot dishwasher cycle or sterilizing them in boiling water for 10 minutes. Set aside on a clean towel to cool and dry.

2. 2

   In a large, heavy-bottomed pot, combine the quartered apricots with the reserved apricot pits, white cane sugar, and freshly squeezed lemon juice. Stir well to distribute the sugar evenly throughout the fruit.

3. 3

   Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar dissolves completely. Once boiling, maintain a vigorous rolling boil for 45 to 60 minutes, stirring frequently to prevent sticking and breaking up any whole apricot pieces.

4. 4

   After 45 minutes of boiling, begin testing for setting point by placing a small spoonful of jam on a cold plate; if the jam wrinkles when pushed with your finger, it has reached the proper consistency. Continue boiling and testing every 5 minutes if needed.

5. 5

   Once the jam has reached setting point, remove from heat and allow to cool for 5 minutes. Stir in the rose water, adding it gradually and tasting as you go to achieve your desired floral intensity.

6. 6

   Remove and discard the apricot pits from the jam. Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace at the top of each jar.

7. 7

   Wipe the rims of the jars clean with a damp cloth, then place sterilized lids and screw bands on each jar and tighten firmly by hand.

8. 8

   If canning for long-term storage, process the sealed jars in a boiling water bath for 15 minutes. Remove from the bath and allow to cool completely on a clean towel until the lids seal (you will hear a distinct popping sound). Store in a cool, dark place for up to one year.

9. 9

   If not canning, allow the sealed jars to cool to room temperature, then refrigerate for up to 4 weeks.