Apricot Jam

This jam can vary a lot in sweetness, depending on how ripe your apricots are.

Cut the apricots in half (or in quarters if they are on the larger side) and discard the pits. You can leave the skin on; it will break down when the apricots are cooked.
In a large, heavy pot over medium heat, combine the apricots, orange juice, and ⅓ cup of the sugar and stir. Once the mixture is warmed through and the juices start to release, add the salt and turn the heat up to medium-high. Continue to cook, stirring frequently with a wooden spoon, until the fruit breaks down and resembles a puree, about 15 minutes. Taste for sweetness and add more of the sugar, if necessary. When the jam reads 190°F to 200°F on a candy thermometer, remove the jam from the heat and transfer to a bowl to stop the cooking process. Give it a few more stirs to release the steam and allow it to cool completely. Use at once or transfer the jam to a clean glass jar and keep it in the fridge for up to 2 weeks.