A jam maker I know once told me the test of their craft is apricot preserves. They’re the hardest to do right. The texture can get too mushy, the flavor can slip quickly into sickly sweetness.
Given that challenge, this jam is extraordinary. Grown high in the mountains of Armenia, these apricots are hand picked and pitted, never frozen, then slowly cooked down over double boilers with little sugar and no pectin. Mixed with cane sugar, the jam is over 70% fruit so it’s not too sweet. Amazingly, you can still see and taste the soft, velvety skins of the apricots.