Canning Recipe of the Week: Apricot Jam

Basic Apricot Jam Recipe

2 quarts crushed and peeled apricots...

1/4 cup lemon juice...

6 cups sugar...

yield: about 5 pints...

Combine apricots and lemon juice in a large sauce pot. Add sugar, stirring until sugar dissolves. Bring slowly to a boil. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 15 minutes in a boiling water bath canner.

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