First I gave all my neighbors and friends some, then I made jam with 10 pounds. I used Alice Water's recipe from her "Chez Panisse Fruit Book." I loved the first batch so much that I made another one. I tweaked her recipe by using less sugar and more lemon juice.
Each time I doubled her recipe. The first time I let the apricots and sugar stand overnight in a covered bowl , stirring several times. For the second batch I let the apricots and sugar stand for a couple of hours but I added the juice of a lemon . This time I stirred often and the sugar dissolved faster.
I like my jam soft with pieces of fruit.