Apricot Quick Jam
2 pounds fresh apricots (about 18 medium), cut in half, pitted
1 1/4 cups sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
pinch of salt
pinch of cinnamon
In a large saucepan add the halved apricots, sugar, lemon juice, orange juice, salt and cinnamon. Mix well to coat.
Place over a medium high heat and bring to a simmer. Reduce the heat and cook, stirring often until the fruit begins to break down and thicken, about 15-20 minutes. Remove from the heat and let cool slightly.
Transfer the jam to a heat-proof glass jam jar or equivalent and allow to cool completely. Store in the refrigerator. The jam will keep for about three weeks.