Apricot Rosemary Jam

4 cups apricots
3 1/2 cups sugar
fresh sprigs of rosemary or 1 t dried rosemary
3 T water

1. Wash (well if pesticides used, or remove skins- cut X on base, blanch, and peel) apricots. Cut in half and remove pits.

2. Place rosemary in the 3 T water in a medium saucepan. If fresh, just place the sprigs in the water. If dried, wrap in cheesecloth, bandana, or other lightweight fabric that won't bleed. I used a clothespin to close the baggie, which made it easy to lift it in and out of the water. Essentially, you make rosemary tea. Place a plate in the freezer.

3. Once the water is nearing a boil, remove the rosemary, and add the apricots. Lower the heat to medium low, or low. Pour the sugar on top, and mix gently. Stir every 5 minutes until the jam thickens, and then stir constantly to avoid burning the bottom. To test to see if the jam is the proper consistency, drop a few good sized drops on the frozen plate. If the jam runs easily, it is still too syrupy.

4. Place in jars (makes 1-2 pints), and either refrigerate for rapid consumption or can to send to faraway people. Let's be honest, if it is for personal consumption, it will not last long enough to make canning worth it.

Note: Heather states that this is her favorite jam. This can also be made with peaches.