Ingredients
6 pounds small ripe apricots (48 to 50), halved, pitted, and cut into eighths
3 cups sugar
1 1/2 cups honey
1/4 cup crystallized ginger, minced
1/4 cup freshly squeezed lemon juice, (1 to 2 lemons)
Preparation
In a large bowl, toss together all the ingredients. Let stand, covered with plastic wrap, at room temperature 3 hours, or refrigerate overnight.
In a heavy-bottom 5-quart pot, bring apricot mixture to a boil over medium-high heat. Reduce heat to medium-low; simmer, skimming foam from surface as needed, until fruit is transparent and falls apart slightly, about 20 minutes (cooking time will vary depending on the ripeness of the fruit). If the mixture seems too watery, strain out fruit, and continue cooking syrup about 5 minutes more, then return fruit to pan. Let cool completely, then pour the jam into 1-to-2-cup-capacity airtight containers.
