Spiced Apricot Jam

1. Place the apricots and water in a large pot and cook for a few minutes on medium heat.
2. After 15 minutes, add in the sugar, lemon juice, cinnamon, and clove and lower the heat to medium-low and stir every few minutes, letting the fruit cook down.
3. When the jam has simmered for about 90 minutes, take out the plate from the freezer and place a drop of the jam on the plate. If it runs, cook it for 5 more minutes and then test it again. But if becomes solid, then the jam is done.
4. Portion the jam into sterilized jars (I used five 8-ounce jars) and seal. Once the jam comes to room temperature, place the jam into the fridge.

Note: The amount of sugar I used compared to what is in most recipes is very little. Most recipes that I’ve seen use 1 to 2 1/2 cups of sugar per pound of fruit. If you want, you can add in more sugar, but I like how the spice and natural sweetness of the fruit came out in this jam.