Apricot Jam

 

 

2
quarts crushed, peeled appricots
6
cups sugar
1/4
cup lemon juice

 

 

Combine all ingredients in a large sauce pot.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly until thick, about 25 minutes.  As mixture thickens, stir frequently to prevent sticking.  Pour hot into hot jars, leaving 1/4-inch head space.  Adjust caps.  Process 15 minutes in boiling water bath. 

 

Yield:  about 5 pints.