There was a couple pounds of fresh Washington-grown apricots which went on a special journey. After taking out the pip and cutting them in pieces, I popped them into a deep Corning Ware baking dish with sugar, intending on roasting them to the stewed stage and then making a first-of-the-summer fruit ice cream.
It just so happened that they were roasting at the same time as a dish of scalloped potatoes, those covered with foil for an hour, then uncovered to brown for about 20 minutes. I stirred the apricots a couple times, but left them in for the duration and they turned into lovely jam with considerably less sugar than “actual” jam. Delicioso!