Wednesday, September 1, 2010

Apricot jam

1. clean jars / lids ready to go. Place in shallow pan filled with 3 inches water. Place in lids/rings and add jars on top. Bring to boil and let simmer until ready to use.
2. wash apricots
3. remove pits
4. chop in blender for 5 cups
5. pour into large pan
6. add 1/4 cup lemon juice
7. add 1 pkg pectin
8. bring to roiling boil
9. add 5 cups sugar
10. bring to roiling boil while stirring
11. boil 1-3 minutes; until jam
thickens slightly on spoon
12. pour into hot jars, filling to 1/8 inch from the top. Wipe rim clean. Place lids & rings. Screw rings tightly and place upside down on a towel. Let cool 1/2 hr and turn upright.

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