Eighteenth-Century Apricot Jam

• 2 pounds apricots (net weight), washed, dried, pitted, and cut in half, skins left on (3½ cups packed)
• 2 pounds

Arrange the apricot halves and sugar in alternating layers in a 3- or 4-quart sauteuse pan, ending with a layer of sugar. Let macerate a full 24 hours at room temperature, covered.

When ready to proceed, stir the mixture thoroughly, adding the salt. Bring to a boil and add the lemon juice and butter. Let cook 30 to 40 minutes over medium-low heat, stirring often to break up the apricots