I prefer smaller chunks myself, so I just slice the fruit a bit thinner than what she calls for in her recipes. But it really depends on the size of the fruit. If you use small apricots and cut them in half, it works out fine, but if they are large obviously you need to cut them further.
Here is a local jam, Waters Catering's Meyer lemon vanilla bean "marmalade". I used the quotation marks because it is runny unlike a traditional marmalade, not jewel-clear, also less caramelized. But you know what, it is delicious. The Meyers lemons are great in there, they are bright, slightly tart, with a flavor that reminds a bit of bergamot and that is anchored by the vanilla.
