Pit and chop apricots.

Place in a measuring cup and add honey.

Stir the apricots and honey together and let them sit until the honey has dissolved into the fruit.

When you're ready to make the jam, scrape the fruit and honey mixture into a large, low skillet.

Bring to a boil and stir near constantly until the jam thickens.

You'll know it's done when you can pull your spatula through the cooking jam and the jam doesn't immediately rush in to fill the space.

Scrape the finished jam into a small, heatproof jar. Once cool, refrigerate and use within 3-4 weeks.