Wash and cut your apricot in half. Remove the pits and dice your apricots into quarters, and into eighths if they are a large apricot. Peel and cube your mangoes as well.

In a large saucepan, combine the apricots, mangoes, sugar, water, lemon zest, lemon juice and a pinch of salt. Place the saucepan on medium-high heat and stir gently to dissolve the sugar. Bring the mixture to a boil until you see some bubbles.

Once the mixture starts to boil, reduce the heat to low and let it cook for about 20-25 minutes to a gentle simmer. Stir occasionally to prevent sticking and burning. As the fruits cook down, use a potato masher or the back of a spoon to mash them slightly, leaving some texture in the jam.

*You can blend this if you want it completely smooth, you can also not mash the apricot and mango if you want it more thick!

Continue to cook the jam on low heat into it thickens and reaches a jam-like consistency. Taste your jam, and adjust the sweetness by adding more sugar if you prefer! Let your jam cool off the heat.

We are serving our jam over some ricotta cheese (just tossed with some salt and pepper), basil and a pinch of chili powder on sourdough toasts. Store any leftover jam in the refrigerator in an airtight jar for up to two weeks.