Apricot Jam without Added Pectin

2 quarts crushed, peeled apricots
¼ cup lemon juice
6 cups sugar
 
Yield: About 10 half-pint jars

Procedure: Sterilize canning jars. Combine all ingredients; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat and fill hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

Process: pints and half-pints in a Boiling Water Canner for 5 minutes. At altitudes from 1000 to 6000 feet, increase processing time to 10 minutes.

Source: So Easy to Preserve. University of Georgia.

Other June 2004 Articles:
    Pack Sturdy Safe Snacks for Troops Overseas
    Apricots Add Delicate Flavor, Texture and Color to Meals
    Soft (unripened) Cheeses Require Care to Combat Listeria
    Syrup For Canning or Freezing