Pit and roughly chop the apricots.
Combine the fruit and sugar in a large, tall-sided pot. Let sit for about 15 minutes if you have time – it helps the juices release.
Bring to a boil over high heat, stirring regularly.
Add the lemon juice, fresh za’atar, sumac, and chili.
Continue cooking over high heat for 20–25 minutes, stirring often.
You’ll know it’s ready when the mixture thickens and drips slowly from a spoon. You can also do the "plate test": drop a bit on a cold plate, wait 30 seconds, and run your finger through it – if it wrinkles slightly, it’s done.
