Apricot jam is a great addition to nearly any breakfast table. Make your own to have it on hand all winter long.
3 1/2 cups (about
30 medium sized) finely chopped apricots
1/3 cup lemon juice
1 3-oz pouch (or 6 Tbsp) Ball RealFruit Liquid Pectin
5 3/4 cups sugar
6 half pint glass canning jars
Canning Lids & Bands
1/2 tsp butter
Get your waterbath canner ready. Heat your jars and lids until they are ready for use, set your screw bands to the side. In a 6 to 8 quart saucepan you will need to combine your finely chopped apricots, sugar, and lemon juice. If you are using the butter, add it now. The butter helps to reduce foaming. Bring this mixture to a rolling boil over high heat that cannot be stirred down. Be sure to stir frequently. Add your pectin, squeeze the entire contents from the pouch immediately. Continue to hard boil for 1 minute while stirring constantly. Remove saucepan from heat and if needed, skim the foam off of the mixture. Spoon the hot jam into your hot jars being sure to leave a 1/4 inch headspace. Wipe the rims clean. Center your lids onto jars and apply each band until the fit is fingertip tight.
Process in waterbath canner for 10 minutes. Remove the jars and allow to cool for 24 hours. Check the seals.