Apricot Jam...

I tried something new today, and it was sure yummy! A very sweet, dear friend and neighbor brought over a large bag of apricots from her tree yesterday, and I had just enough to make a batch of apricot jam.  As I have never done it before, I found a recipe on the internet, I was worried because it did not call for pectin, to which my concerns were unfounded as there was enough natural pectin that I did not need it.  We are not a raw apricot family, but we are now a apricot jam one!  Yum!

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!