Step 1

With a kitchen scissors, cut two apricots in half at a time. Cut the halves into three pieces each so each apricot is cut into six pieces each. (Can be cut smaller if you prefer smaller chunks in your jam.)

Step 2

Place the chopped apricots into a 4 cup measuring cup. Add water to the 4 cup line.

Step 3

Dump all that into a medium sized sauce pan over medium heat. Add the salt and simmer for about 30 minutes until the apricots are tender and the jam coats a spoon. Stir in the brown sugar.

Step 4

Decant into ½ pint jars and refrigerate for several weeks or freeze for six months. Note, this jam does not have enough sugar to be considered safe for pressure or water bath canning.