Whether you make this jam with cultivated organic or wild apricots, it's still great. Wild Apricot Jam tastes like essence of apricots, not like commercial jam.

2 1/2 cups pitted fresh wild apricots
1/3 cup unsweetened peach juice or other fruit juice
1 tablespoon agar powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground cloves
1/2 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup

1. Simmer all the ingredients together in a medium-size saucepan over low heat for 10 minutes, stirring occasionally.

2. Test the jam for firmness (agar's thickening effect varies according to its fineness) by putting a large metal spoon with a small amount of jam in the freezer for a couple of minutes until the jam is chilled. If the jam is the right thickness, your recipe is done. If the jam is too watery, stir in more agar, simmer the jam for another 5 to 10 minutes, and test it again. If the jam is too thick, stir in some fruit juice or water and test it again immediately.

3. Let the jam cool to room temperature.

Store Wild Apricot Jam tightly covered, in the refrigerator for up to a week or keep it in the freezer for up to 6 months.

Makes 1 1/2 cups

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