Apricot Jam Filling

Instructions

1. In a medium saucepan, combine the apricots and lemon juice. Whisk in the pectin until no dry lumps remain.
2. Bring to a full rolling boil over medium-high heat, stirring constantly (a boil that doesn't stop when stirred).
3. Stir in the sugar, return to a full rolling boil, and boil hard for exactly 1 minute, stirring constantly.
4. Remove from the heat. Skim off any foam.
5. Transfer to a heatproof container and cool to room temperature, then refrigerate until set, at least 2 hours. The filling thickens as it chills.
6. Stir until smooth; if you want a very smooth filling, blend briefly or press through a sieve. Spoon the filling into a piping bag fitted with a long filling tip. Poke a small hole in the side of each cooled doughnut and pipe in about 2 tablespoons, until the doughnut feels heavy.