One Jar of Apricot Easy Jam

Put the apricots, sugar, and lemon juice in a small nonreactive saucepan. Stir and let macerate, covered, for a few hours. Bring to a boil over high heat. Once the mixture reaches a boil, immediately remove from the heat. Let cool. Cover and let the mixture macerate for a few hours.

Bring to a boil again over high heat; use a wooden spoon to break up the apricots — leave them as chunky as you like. Remove from the heat. Let cool; then cover and let the mixture macerate for a few hours.

Bring to a boil one final time. The texture should be thickened and jammy, likely with small chunks of apricot suspended in an otherwise fairly homogenous texture. Transfer to a sterile jar and cool. Keep it covered in the refrigerator for up to 3 weeks.