Directions

1. 1

   Halve the fresh apricots and remove the pits. If desired, carefully crack open several pits to extract the kernels and set them aside; you can place one kernel in each jam jar before filling.

2. 2

   Transfer the apricots to a large stockpot or Dutch oven and add the water. Cover the pot and bring to a simmer over medium heat, stirring frequently, until the apricots break down and become very soft and tender, about 15-20 minutes.

3. 3

   While the apricots cook, place a small ceramic or porcelain plate in the freezer to chill.

4. 4

   Once the apricots are tender, stir in the sugar, mixing well to dissolve. Increase the heat to medium-high and bring the mixture to a rolling boil, uncovered. Skim away any foam that rises to the surface with a slotted spoon or skimming ladle.

5. 5

   Continue boiling, stirring frequently and scraping the bottom of the pot to prevent scorching, until the jam thickens and the mixture reduces significantly, approximately 30-40 minutes. The mixture should darken in color and coat the back of a spoon.

6. 6

   Test the jam for doneness by removing the chilled plate from the freezer and dropping a small amount of jam onto it. Return the plate to the freezer for 2-3 minutes, then push the jam with your finger. If it wrinkles and mounds up rather than flowing, it has reached the correct consistency. If not, continue cooking and re-test every 5 minutes until the desired set is achieved. (The jam will register approximately 220°F on a candy thermometer when properly set.)

7. 7

   Remove the pot from the heat and stir in the lemon juice and kirsch, if using. If you reserved apricot kernels, distribute them among clean jam jars. Ladle the hot jam into the jars, filling them to just below the rim.

8. 8

   Cover the jars tightly and allow the jam to cool completely to room temperature on the counter. Once cooled, transfer to the refrigerator and store until ready to use. The jam will continue to set slightly as it cools.