If you’ve ever wanted to capture the essence of summer in a jar, this apricot jam is it. Made with underripe apricots for natural pectin, fresh lemon and orange juice for brightness, and just a touch of sugar to let the fruit shine, this refrigerator jam is all about bold, clean flavor. Ribbons of citrus zest add texture, while a hint of orange blossom water at the end brings a soft floral lift. It’s not meant for canning—this is a small-batch, high-fruit, low-sugar jam meant to be savored now, spooned onto toast or swirled into yogurt. You can get the full recipe—exclusive to paid subscribers—in this week’s edition of The Flavor Files. Don’t miss it.