Jazz up your sandwich with this apricot jam recipe from UnChu Littlefield of the "Tate's Kitchen" blog (www.tateskitchen.com). She also uses this recipe to make jam from nectarines and peaches.
6 cups apricots
Fruit Fresh or other anti-browning product
1 1/4 cups sugar (you may want to add more at the end after tasting)
1/2 teaspoon ground cinnamon
4 or 5 grates of fresh nutmeg
1/4 teaspoon salt
2 tablespoon cornstarch
1 cinnamon stick, optional
Zest of 1 lemon
Juice of 2 lemons
Halve and pit the apricots. Coarsely chop half the apricot halves. Sprinkle all the fruit with Fruit Fresh. Mix well; do not drain.
Place the fruit and all its juices into a large pot.
Add sugar, ground cinnamon, nutmeg, salt and cornstarch. Add 1 cinnamon stick broken in half (if desired).
Add lemon zest and juice.
Bring all of this to a boil, then turn the heat to medium low and let simmer for another half hour or so. Taste for sweetness and add sugar as needed. Let cool completely before jarring.