Gather up a large bowl of apricots, even those that have fallen and have a bruise or two. You are a forgiving person. Brush off the gnats, ants, and flies who have gathered at their feast, wash the apricots, remove pits and cut each apricot into fourths. To 8 cups of fruit, add 6 cups of sugar, juice of half a lemon, and if you have a left over apple, grate it into the pot (for pectin).You will see that the sugar and juice marry into a soon-bubbling aromatic elixir. Continue boiling and stirring for about 30 minutes. Skim off the foam and discard. To test this jam, spoon a bit on a flat plate, smooth it around to cool and see if it’s thick enough. When you think it is done, pour into jars, tighten the lids and turn them upside down to cool.