• Blanch Apricots - Mark an X on the bottom of the apricots. Then, blanch them in hot water for 5 minutes. Peel and remove, but do not discard the seeds/pits. Roughly chop the fruits and set them aside.
• Prep for testing - Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
• Combine - In a heavy bottom pan, combine the chopped apricots (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if using.
  2 lb Apricots , 1 lb Sugar , 1 tbsp Lemon Juice , ½ tsp Salt, 1 tsp Butter, 1 Star anise, 1 Cinnamon stick
• Boil - Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high.
• Simmer - Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.
• Thicken - Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken and deepen in color as it cools.
• Test doneness - Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Set aside for 2 to 3 minutes, then test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. If not, let the jam cook a few more minutes and test again. Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.
• Remove scum (Optional) - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.
• Fill jars - Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean, sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
• Close lids - Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.

The canning process (if you plan to can the jam)

• Sterilize the jars - Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.

  Note: Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
• Simmer - Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat. Lower the jars over the rack leaving enough space between the jars. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
• Cool - Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
• Store - Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.