• 2.5 pounds apricots
• 1 cup honey
• juice of 1 lemon
• 6 large lemon verbena leaves (optional)
• 2 tablespoons peach schnapps (orange liqueur will do)
• 3 cups sugar

Pit and quarter the apricots: Rinse the apricots. Pit and quarter the apricots, placing the fruit into a non-reactive bowl (glass or stainless steel work best). Add the lemon juice, sugar and honey.Macerate the apricots: Toss to coat the apricots well. Cover with plastic wrap and leave for several hours or overnight in the refrigerator to macerate.Make the jam: Transfer the macerated apricots along with all the liquids to a heavy-bottomed jam pot. Be sure to scrape out all the juices and sugar. Over medium heat, gently bring the mixture to a full boil, skimming off the foam as needed.Lower the heat until you get a controlled boil. Continue to cook the apricots, skimming and stirring occasionally until the mixture begins to reduce and thicken, and the apricots have begun to break down.Add the alcohol and herb: Cook until the jam is almost set (this can take anywhere from 20 to 40 minutes.) Add the schnapps and lemon verbena, if using. Continue cooking until the jam is fully set. See notes for tips.Fill and seal the jars: Once the jam is set, carefully ladle into clean ½-cup (125 mL) jars, making sure to leave ¼-inch headspace. Wipe any spills from the rim and seal with warm lids. Screw the bands on until finger tight, then process in boiling water for 10 minutes.