Remove pits from apricots and cut them into quarters. Combine it in a medium saucepan with the shallots, sugar and vinegar. Place the pan on a burner over medium-high heat and cook, stirring regularly until the fruit is quite soft and the jam doesn’t look at all watery. This should take 15 – 25 minutes, depending on the water content of the fruit.  When the jam is looking thick and spreadable, stir in sage, salt and red chili. Remove from heat.

The jam can be served immediately and it will keep in the refrigerator for up to a week. For longer storage, funnel into clean hot jars and process in a boiling water bath for 15 minutes. Makes 3 cups.