Wash the apricots, cut in half, and remove the pits.
Cut into pieces, add sugar (30% of the apricots' weight), and lightly mix.
Simmer for about 2-3 hours until the sugar is melted, and the liquid comes out from the apricots.
Simmer until it gets thickened while skimming off the scum.
Story Behind this Recipe
I always thought of apricot jam as a cheap jam mainly used as a glaze on top of cakes and tarts, but I realized I was wrong after making it from fresh apricots. The first time I tried making it was just last year, and it was surprisingly delicious. Since then, I've decided to make it every year.
Since apricots contain a relatively high level of acidity, please use an enameled or a stainless steal pot. You can store the jam in a jar in the fridge for about 1 month, but it's better to use it up sooner.