I turned the rest of the really ripe stone fruit into fruit salad, so this may be the limit of my apricot experiment.
I used this recipe from Comfy Belly as my starting point. I wanted something subtly chai spiced…but got a little enthusiastic with some ginger that was hotter than expected. I added a little water to lengthen the cooking time to get the apricot chunks to cook down a bit extra The result was a very happy accident!
I am storing this as a freezer jam–half is in the fridge and half in the freezer for later use.