Apricot Jam

This apricot jam recipe does not require any pectin to help it thicken and set.

One of the nice apricot recipes that tastes good on toast.

• 2 quarts crushed and peeled apricots*

• 1/4 cup lemon juice
• 6 cups sugar

*Apricots can easily be peeled by placing in hot water for 1 minute, followed by a cold water bath for 30 seconds - the skins will slip right off.

What you do:

Combine apricots and lemon juice in a large saucepan.

Add sugar and stir until sugar dissolves.

Bring slowly to a boil, cooking rapidly to gelling point. (If it gels after you put a little in the freezer for a minute, it’s ready.)

As mixture thickens, stir frequently to prevent sticking.

Remove from heat; skim foam if necessary.

Ladle jam into hot jars, leaving 1/4 inch head space.

Cap and process 15 minutes in a boiling water canner.

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