Here are the jams to start my series of the basics. Thanks Joanne for sharing them with me and all the newbies!!
- 3 1/2 cups finely chopped apricots
- 1/3 cup bottled lemon juice
- 5 3/4 cups sugar
- 1 pouch liquid pectin (I used CERTO)
Cut 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 min.
Pour jam into hot jars. Remove air bubbles and fill to 1/4" headspace.
Add hot lids/rings. Process in waterbath at a full boil for 10 minutes.
Remove and cool on a dishtowel on the counter overnight. Check for seal. Remove rings and store in pantry.