Apricot Rosemary Jam

Ingredients
6 C (about 2.5 lbs) juicy, ripe apricots
2 C sugar
½ t salt
3 T pectin
3 T lemon juice
~12" fresh rosemary sprigs

Directions
Halve apricots and remove pits; rough chop into large pieces. Combine sugar, salt, pectin and lemon juice in large sauce pan. Add apricots and stir to coat thoroughly. Add rosemary sprigs. Let sit at least 2 hours and up to overnight (refrigerate).

Stir to combine juices with sugar that may have settled to bottom of pot.  Bring to boil; boil 6-8 minutes sstirring frequently (reduce heat if needed to prevent jam from boiling over or excessive spattering).

Remove from heat. Remove rosemary sprigs and discard (some loose leaves in the jam is fine, but they can be removed if preferred). Mash with potato masher for chunky jam, or purée with immersion blender for smoother jam.

Return to heat; continue boiling until jam is reduced to 4½ C; skim foam off top if/as needed.* Scoop or pour jam into sterilized jars.

* You can test jams for consistency: Scoop a little jam onto a spoon and place it in the freezer for 3-5 minutes to reach room temperature. Tip the spoon on end; if it's too thin and runny, continue boiling another 3-5 minutes and retest.