Last year I accidentally bought 200 lbs of fruit with the intent to turn it all into jam. During the laborious days that followed trying to process all of the fruit before I had to catch a flight to NYC, I discovered that apricots were - by far - the best for making jam out of all the fruit piled in the kitchen (peaches, plums, berries, cherries etc). Sweet, yet tart enough to give the jam a bit of a kick plus there was no need to blanch, strain or peel them before cooking. Delicious + low maintenance = winning a place in my heart forever.
Despite not needing to make any more jam this year (trust me.. I have plenty. of. jam.) I couldn't stop myself from stocking up on apricots as soon as they came into season. Most of them were eaten out of the fruit bowl, some were baked into galettes, but the rest were made into a sweet, creamy, and ever-so-slightly-tart apricot curd which I served dolloped in tarts along with chopped peaches and whipped cream.