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. The apricots are grown around the town of Tebourba, about 25 miles inland from the Mediterranean in northern Tunisia. They're cooked with a minimal amount of sugar to let the sunshine-bright flavor of the fruit take center stage.