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5 cups prepared fruit (about 3-1/2 lb. fully ripe apricots) 1/4 cup fresh lemon juice 7 cups sugar 1 box fruit pectin (such as Sure-Jell) 1/2 tsp. margarine or butter |
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Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well before filling.
Pit apricots; do not peel. Grind or finely chop. Measure 5 cups into 6- or 8-quart saucepot. Add lemon juice. Measure sugar and set aside. Mix pectin into fruit in saucepot. Add margarine. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals.
Note: Jam sets slowly; may take up to 2 weeks.
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