(courtesy of Jennifer Rachel Baumer, writer and food blogger, Highdesertbakery.com. Makes about ¾ cup)
On a summer whim, I picked up apricots when I picked up the honey to make this recipe.
Cut up two of them into half-inch-sized cubes with the skin still on and throw them into the blender. Pour in enough honey to just cover them, and process on stir. The results will be sinfully sweet and better than any apricot jam you've ever had.