An excellent no sugar, no pectin recipe...quick and easy too! I used the really good, full-flavored California Slab apricots (not the Turkish-Mediterranean ones) and they mashed up just fine. I used only 2 1/4 cups apple juice and I'm glad I did...would have been too runny otherwise. I also cooked the jam for 35 to 45 minutes to reduce the liquid further. I increased the almond extract to 1/2 teaspoon (surprisingly, because I don't like a strong almond flavor) since I couldn't taste it at all. I put the jam in 2 half-pint jars and processed in a boiling water bath for 10 minutes. Will double or triple the recipe next time for gift giving. Thanks!

I really liked this. I spread it on the Apricot Oat Muffins from this site, and it was really good. I followed the recipe exactly, but found that after simmering there was still ALOT of liquid in the pot, so i took out about 1/4 cup, then used my immersion blender to create a smooth consistancy. Very tasty, but next time I will use a little less apple juice.

I used vanilla extract instead of almond, which changed the recipe quite a bit, I know, but it was delicious. I simmered the apricots longer than 25 minutes, probably around 35, because they weren't "mashable" at 25. This was my first time trying to make a jam or jelly, and I loved how it turned out.

This is really nice. I didn't measure anything and I changed it around a bit; I snipped a bunch of dried apricots and put them in a saucepan. I covered it with water and simmered for about two hours, then mashed them, then simmered for a bit longer. I omitted the cinnamon and stirred in a bit of honey with the almond extract. I served the jam with scones and it was wonnnnnderful.