8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

Halve and pit the apricots, then cut in half ... Stir, then transfer the jam to warm sterilized jars and seal. Keeps for at least a year. Recipe from Jam, Jelly & Relish: Simple Preserves, Pickles ...

Halve the apricots ... gently heat the apricot and sugar mix while stirring for about 10 minutes. Add lemon juice and continue to simmer for about 10 to 15 minutes until jam begins to thicken.