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Ingredients
- 3 cups prepared fruit (buy about 2 lb. fully ripe apricots)
- 6 cups sugar, measured into separate bowl
- 2 pouches CERTO Fruit Pectin
- 1/4 cup water
Method
- Rinse clean plastic containers and lids with boiling water.
- Dry thoroughly.
- Pit and finely chop unpeeled apricots.
- Measure exactly 3 cups prepared fruit into large bowl.
- Stir in sugar.
- Let stand 10 min., stirring occasionally.
- Mix pectin and water.
- Add to apricot mixture; stir 3 min.
- or until sugar is dissolved and no longer grainy.
- (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops.
- Wipe off top edges of containers; immediately cover with lids.
- Let stand at room temperature 24 hours.
- Jam is now ready to use.
- Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
- Thaw in refrigerator before using.
