Saturday, July 14, 2012
8 cups of diced apricots (peeled) - this is the messy, messy part, and my hands are stained an orange tint now, so I might suggest rubber gloves.
1/4 cup lemon juice
6 cups sugar
I combined all of the ingredients, in a large stock pot, because at one point at the beginning of the process the ingredients double in size, then bring everything to a boil on medium-high heat, stirring occasionally. Once it begins the rolling boil at the same temperature, I stirred frequently to keep the jam from sticking and burning to the bottom of the pot for 30 minutes. This seems like a long time, but it will be worth it, I promise!
The recipe, said that it would take 10 half-pint, sterilized jars, but I ended up filling 12. Probably because my cup measurements were generous. Don' forget to seal in a water bath canner anything you do not plan to consume right away to eat later, or in our case, give as gifts!