Canned Apricot Jam

I love apricots.  I grew up with them growing abundantly in our yard.  My dad always said the best ones are the ones that have already fallen on the ground (they were the ripest).  He would throw them into the pool for us and we'd go diving in and eat them up.  This batch of apricot jam is from the apricots in my dad's yard.  Moana and I worked on it together and we doubled the recipe.  It made 12 half pints and 2 quarts (3/4 full).  I blended the apricots in the blender (the less the better, if you still want chunks).  I couldn't track down my grandma and grandpa England's recipe so I asked Sister Brooks in our ward who made some good apricot jam that I tried one time and she lead me in the right direction and where to find the recipe.  She said the "pink box of Sure Jell less sugar added recipe".  I haven't yet opened a jar because I also made a big batch of freezer apricot jam and opened one of those already.  Anyway, I am sure this jam is just as delicious as I had tried before.  Enjoy!


Ingredients:
6 cups prepared fruit (about 3-1/2 lb. fully ripe apricots (do not peel))
2 Tbsp. fresh lemon juice
4-1/2 cups sugar, measured into separate bowl, divided
1 box SURE.JELL For Less or No Sugar Needed Recipes
1/2 tsp. butter or margarine

Directions: 
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

PIT and finely chop unpeeled apricots (I blended in blender).  Measure exactly 6 cups prepared fruit into 6- or 8-qt. stockpot. Stir in lemon juice.

MIX 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 2 weeks to set completely.

HOW TO MEASURE PRECISELY
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.
ALTITUDE CHART
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.


Peggy