apricot
Ingredients
3 lbs apricots (36 small apricots)
1 pkg pectin (Sure Jell)
1/4 cup lemon juice
7 cups white sugar
Instructions
Start by pitting and halving the apricots. Transfer the apricots to a food processor and puree. Transfer the apricot puree into a large saucepan and combine with the lemon juice.
In a large bowl add 7 cups of white sugar and set aside. Add 1 package of pectin (Sure Jell) into your fruit and mix until combined. Turn on the heat and bring the mixture to a rolling boil.
In a large bowl add 7 cups of white sugar and set aside. Add 1 package of pectin (Sure Jell) into your fruit and mix until combined. Turn on the heat and bring the mixture to a rolling boil.
Add the sugar to the fruit mixture, mix, and bring it back to a rolling boil, stirring constantly. Boil for 1-2 minutes then remove from heat. Let the fruit sit for about 1-2 minutes then skim off the foam from the top.
Ladle the jam mixture into prepared canning jars, wipe the rims clean, cover with the lid and screw top and process for 10 minutes in a canner. Remove from water and set on a towel to cool completely. Make sure the lids have sucked down and “popped” to seal.