Directions

1. 1

   Rinse the apricots and cut each one in half along the natural seam, removing the pit. If desired, crack open a few pits with a small hammer or nutcracker and extract the kernels. You may place a kernel in the bottom of each sterilized jar before filling.

2. 2

   Transfer the halved apricots to a large stockpot or Dutch oven and pour in the water. Cover the pot and bring to a gentle simmer over medium heat, stirring frequently, until the apricots soften completely and break down, approximately 15–20 minutes.

3. 3

   While the apricots cook, place a small ceramic or glass plate in the freezer to chill; this will be used later to test the jam's consistency.

4. 4

   Add all the sugar to the softened apricots and stir well to combine. Leave the pot uncovered and increase the heat to medium-high. Bring the mixture to a rolling boil, then adjust to maintain a steady boil. Skim any white foam that rises to the surface with a spoon. Stir the jam frequently, especially toward the bottom and sides of the pot, to prevent scorching as it thickens and reduces.

5. 5

   After 20–30 minutes of boiling, when the jam appears noticeably thicker and glossy, remove a spoonful and place it on the chilled plate. Return the plate to the freezer for 2–3 minutes. Tilt the plate: if the jam mounds slightly and the surface wrinkles when you push it with your finger, it has reached the proper gel point (approximately 220°F/104°C). If it is still too loose, return the jam to the heat and boil for another 2–3 minutes, then retest. Repeat until the desired consistency is achieved.

6. 6

   Once the jam reaches the correct consistency, remove the pot from the heat. Stir in the fresh lemon juice and the kirsch, if using. Ladle the hot jam into clean, sterilized jars, filling to just below the rim. Cover the jars tightly with lids and allow them to cool completely to room temperature. Once cooled, refrigerate until ready to serve.