Ingredients

• 8 cups fresh apricots - peeled , pitted, and crushed
• 0.25 cups lemon juice
• 6 cups white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

Nutrition per serving