The Moorpark apricot is an heirloom varietal that's harder to find these days than even the elusive Blenheim. This is also, by far, my favorite apricot. The ones I used in this jam came from the amazing Andy Mariani of Andy's Orchard in Morgan Hill. I cooked them with nothing but sugar and a little Meyer lemon juice, oh, and, of course, the noyaux from the fruits themselves.
The noyau, the little kernel of "stone" inside each apricot pit, is what gave the fruit the name "stone fruit". It has an amazing flavor and aroma, similar to bitter almond. It also adds serious depth to the flavor of the jam. There's one noyau inside each jar of this jam. It's entirely edible, but it's in there more to impart the aroma to the jam than to be eaten off hand. Don't come and sue me if you broke a tooth on it, ok?