Peach-Apricot Jam

2 lbs peaches and apricots (the ratio is up to you; you can skin them if you like, but I prefer to leave the skins on)
2 lbs sugar
1 tbsp lemon juice

directions

Quarter peaches and apricots and place in a large heavy-bottomed, stainless steel saucepan with 2 lbs sugar and lemon juice; let sit overnight (8-12 hours).
Over medium heat, bring peach mixture to a boil.
Cook until gelled.*
Let sit for 5-10 minutes; then move to jar of your choice.
*You have a couple of options when trying to figure out whether your jam has gelled. If you have a candy thermometer, you can cook until mixture reaches 220F.
If not, put a plate in the freezer (for at least 10 minutes); when you want to check for the gel stage, drop a bit onto the plate. This method is demonstrated here: Plating Method
If you turn the plate and the jam doesn’t drip down the plate, you’re good. There’s also the “sheeting” method: using a wooden spoon, dip into the mixture, then pull it out so that it’s parallel to the floor. When two drops join to make one drop before dropping, you’re good to go.