Apricot Preserves

When I lived further East in Los Angeles County, I had a gorgeous apricot tree. It was right outside my bedroom window and many a breakfast was simply a handful of sun-warmed apricots right off the tree. Apricots are one of my top three favorite fruits and I would go so far as to say they are the closest thing to tasting like pure sunshine. My tree used to produce more than even I could eat and jam-making ensued.

Apricot Preserves

4-5 cups of halved, pitted apricots
3/4 cup raw sugar
juice of one lemon
1 cinnamon stick

In a medium-large sauce pan over medium heat, melt sugar. Add in your apricots, juice and cinnamon and slightly turn up the heat. Continue to simmer for 20 minutes or until it thickens. Remove from heat and spoon carefully in to sterilized jars. After that you can either process or just allow to cool before refrigerating.

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