Lacey’s Pantry – June 2016

By Lacey Newlin

Makes: 8 half pint jars
Serves: 70
3 1/2 cups finely chopped apricots
1/3 cup bottled lemon juice
5 3/4 cups sugar
1 pouch pectin

Sterilize your canning jars by boiling for 10 minutes in a hot water canner. Cut up and pit apricots. Leave skin on. Put apricots, lemon juice and sugar in pot and bring to a boil. Once you have a full rolling boil, add pectin. Bring back to a boil and cook 1 minute.

Pour jam into hot jars and wipe rims with a clean cloth. Remove air bubbles and fill to ¼-inch headspace. Add hot lids and rings. Process in water bath at a full boil for 10 minutes. Do not start timer until it is at a full boil to make sure it is in the canner long enough. Remove and cool on a dishtowel on the counter overnight. Check for seal the following day.