Apricot Jam

I’ve been making apricot jam lately.  We had a crop of excellent apricots this year.  When I went to find a jam recipe, I found I’d packed the cookbook it was in, and most of what I found online started with dried apricots.  My mother rescued me with this:
See http://www.uga.edu/nchfp/ At the National Food Pres site, I found:
Apricot Jam
without added pectin

* 2 quarts crushed, peeled apricots
  * 1/4 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 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Table 1. Recommended process time for Apricot Jam in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Hot Half-pints 5 min 10 15
or Pints

By the way, you can skip the sterilizing of jars anytime you have a processing time of 10 min. or longer.

Thanks Mom

Alice