Remove the pits from the apricots. Leave the skin on. Puree the apricots with a sticker blender or food processor.
Weight the puree with a kitchen scale. Add an equal amount of sugar. Should be about 12 ounces. Add in 1 ½ teaspoons of the pectin.
Place a small plate in the freezer.
Add the fruit puree to a medium sized saucepan. Bring to a simmer over medium heat.
Stir the jam every so often for 10 mintues. Turn down the heat if it looks like it will boil over.
When the jam darkens and thickens enough to start coating the sides of the pan. Remove from the heat.
Place a little bit onto the plate you put in the freezer. Put back in the freezer for at least 1 minute. Tip the plate sideways. If the jam stays put, then it is done. If not, then cook the jam longer and try again until it is thick.
Place the jam into the jar or container of your choice. You should have around 16 ounces of jam.
Once cooled, store jam in fridge or freezer.
This recipe is meant for fridge or freezer jam only. It is not a canning jam recipe.