Apricot Jam (without Pectin) (theidearoom)

8 cups diced apricots
1/4 lemon juice
4 1/2 – 6 c sugar to taste

Cut apricots to the size of chunks you desire and then mash them with a potato masher. Do not process in a blender or food processor. Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mix reaches a rolling boil, continue to boil it for up to 30 min, stirring frequently to prevent it from sticking. The higher the altitude the longer the canning process may take. Test the jam to see when it is ready by placing a small plate in the freezer.  When ready to test pull the plate out of the freezer and then drop some of the jam on the plate.  If it jells then it is ready to remove from the heat. Remove from heat and fill jars, leaving 1/4″ head space. Wipe rims clean and put the 2 piece metal canning lids in place. Process in boiling water canner for 10 min and be sure the jars are completely covered with water. Remove and let sit on counter til lids pop. Makes 5 pints.



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