Spiced Apricot Jam

• 3 pounds ripe apricots, peeled, pitted, and finely chopped
• ¼ cup fresh lemon juice
• 6

Put the apricots in a large bowl and sprinkle with the lemon juice. Let sit for 5 minutes.

Transfer the apricots to a large preserving pan and mix with the sugar, cinnamon, allspice, and cloves. Heat to boiling over high heat and boil hard for 1 minute, stirring constantly. Remove the pan from the heat and immediately stir in the pectin. Cool slightly, about 5 minutes.

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