Apricot Rosemary Jam

Step 1: Halve and pit apricots and then quarter each half (5 1/2 - 6 cups). In a deep bowl combine sugar and pectin and then gently stir in apricots and lemon juice and then the rosemary - mix well. Chill, covered 12-24 hours, stirring partway through.

Step 2: Set a spoon on a small plate in freezer. Transfer apricot mixture to a deep 5-6 qt pot and cook over high heat, stirring occasionally, until boiling. Boil 8 minutes, reducing heat if needed to reduce spattering or prevent boil over; and continuing to stir.

Step 3: Reduce heat to medium. Mash fruit a couple of times with a potato masher to release some pulp (but it should be chunky). Discard rosemary sprigs but not the loose leaves. Continue to cook, stirring to prevent sticking, until small bubbles form on top of jam and its reduced to 4 1/2 cups (5-10 minutes). Remove from heat. With a wide spoon, skim foam from top of jam.

Step 4: Scoop a little jam onto spoon from freezer and return to freezer. Check after 3-4 minutes; when you tip the spoon the jam should be thick and form a mound on the plate. If it's too think, return jam pot to a boil and cook a few minutes longer.

Step 5: Ladle jam into sterilized jars, filling to 1/4 inch from tops. Wipe rims clean. Attach rings and new lids, tightening firmly. Process jars in a boiling bath 5 minutes, or cool and chill for up to one month. Let stand 24 hours before serving.