Step 1

Wash, pit and chop the apricots.

Step 2

In a large mixing bowl, combine apricots and sugar. Mix well.

Step 3

Allow the fruit and sugar to sit (macerate) for several hours or overnight. Move to fridge if overnight.

Step 4

Prepare and sanitize all necessary canning equipment.

Step 5

Combine macerated fruit with lemon juice in a large non-reactive pot.

Step 6

Bring to a boil for several minutes, then reduce to a simmer for 10-15 minutes. Stir frequently. Remove from heat.

Step 7

Transfer hot jam into hot sterilized canning jars. Fill to 1/4" head room in jar. Wipe rims and add lids (rings finger tight only).

Step 8

Process in boiling water canner per provided chart above for your elevation (e.g. 5 minutes for 0-1000 feet, 10 minutes for 1001-6000 feet - for pints or half pints)

Step 9

Store sealed jars in a cool dark location (e.g. pantry or cellar) and use within one year or sooner for best quality. Once open, store unsealed jars in the refrigerator and use within one month.