Fresh Apricot Jam

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half-pint jars

An easy way to enjoy the flavor of fresh apricots throughout the year.

You will need

• 3-1/2 cups finely chopped apricots (about 30 medium)
• 1/3 cup lemon juice
• 1 3-oz pouch   Ball^® RealFruit™ Liquid Pectin
• 1/2 tsp butter or margarine, optional
• 4-3/4 cups sugar
   

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Combine prepared apricots with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
4. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
5. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.