Difficulty Level: 3
Recipe Source: Grandma Dee
Where To Cook: stove top
Wash apricots. Scald and skin apricots, this is optional. I leave the skins on, they cook down nicely. Cut apricots open, remove pit, and cut into quarters, each half, toss them into a large bowl of cold water with lemon juice this will prevent discoloration and helps with preserving the jam. Use about 2 Tbsps. Lemon juice to every gallon water.
Measure cooked apricots and add 1/2 cup sugar to each cup cooked fruit.
Pour into hot sterile jars, wipe rim and seal with hot sterile lids and rings.