Apricot Jam

This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.

• Ready In: 1 hr
• Serves: 80
• Yields: 10 cups

Ingredients

• 8  cups  diced apricots
• 1⁄4 cup lemon juice
• 6  cups sugar

Directions

1. Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
2. You will need 5 pint jars or 10 half-pints.
3. Combine all ingredients in a large stock pot.
4. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
5. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
6. Remove from heat and fill jars, leaving 1/4 head space.
7. Wipe rims clean and put the 2-piece metal canning lids in place.
8. Process in boiling water canner for 10 minutes.