Apricot Jam - sugar

Method

• Put a small plate in the freezer for testing the jam later.
• Pit and cut up into 1/2-inch pieces: 2 1/2 pounds ripe apricots (about 6 cups).
• If you like, to give a bitter almond flavor to the jam, crack open apricot pits with a hammer and remove 4 kernels; set aside.
• Put the apricot chunks in a medium heavy-bottomed nonreactive pot, and stir in: 3 3/4 cups sugar.
• Bring the apricots and sugar to a boil, lower the heat to medium, and boil steadily, stirring often, for 20 to 25 minutes, skimming off any foam that rises to the top.
• As the liquid thickens and the fruit becomes soft and translucent, start testing for consistency by putting a spoonful of jam on the chilled plate to cool down quickly.
• When the jam is the thickness you want, stir in: Juice of 1 lemon.
• Allow the jam to cool, put in a container with an apricot pit in each one, and store in the refrigerator for up to a year.
• For long storage, prepare four 8-ounce canning jars and self-sealing lids according to the manufacturers instructions.
• When the jam is cooked, put an apricot kernel into each hot sterilized jar, and carefully ladle in the jam, allowing at least 1/4 inch of head-space.
• Follow the manufacturers instructions for sealing the jars.