Apricot Jam
 
Makes about 2 cups
Ingredients
  • 3 cups (480 grams) chopped fresh apricots
  • 1½ cups (300 grams) granulated sugar
  • 1 teaspoon (1 gram) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
Instructions
  1. In a medium saucepan, bring all ingredients to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium; cook, stirring frequently, until mixture thickens, 20 to 45 minutes. Remove from heat, and let cool for 1 hour before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pistachio-apricot-cake/