Apricot Jam

                            Ingredients:

8 cups of chopped apricots (I used already canned apricots)

3 cups of sugar (If using fresh apricots use 6 cups of sugar)

1/4 cup of lemon juice

   

Sterilize your canning jars by boiling for 10 minutes in a hot water canner. 

You will need 3~5 pint jars or 6~10 half-pints. 

Combine all ingredients in a large stock pot. 

Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. 

Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking. 

Remove from heat and fill jars, leaving 1/4 head space. 

Wipe rims clean and put the 2-piece metal canning lids in place. 

Process in boiling water canner for 10 minutes.  This recipe turned out yummy!!

**Original recipe came from Food.com