Pectin-free Apricot Jam

2 quartscrushed, peeled apricots
1/4 cuplemon juice
6 cupssugar


In a large saucepan, combine all ingredients. Bring to a boil over medium low heat, stirring occasionally until sugar dissolves. Raise the heat to medium high and cook until thick, about 25 minutes, stirring frequently to prevent sticking. Remove from heat and fill hot jam into hot, sterile jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a water bath for 15 minutes, adjusting for altitude. Makes 10, 8-ounce jars.

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