INGREDIENTS:
5 cups ripe Blenheim apricots (about 3-1/2 lb.)
1/4 cup fresh lemon juice
7 cups sugar, measured into a separate bowl
1 box Sure-Jell fruit pectin (powder)
1 teaspoon pure vanilla extract (optional, but nice)
1/2 teaspoon butter or margarine (helps reduce foam)
METHOD:
Bring boiling-water canner, filled two-thirds with water, to simmer. Wash jars in the dishwasher and keep them warm. Wash screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use.
Finely chop unpeeled apricots. Measure exactly 5 cups of prepared fruit into a heavy-bottom 8-quart saucepot. Stir in lemon juice.
Stir pectin into prepared fruit in a heavy-bottomed pot. Add butter. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil and boil for 1 minute stirring constantly. Add a teaspoon of vanilla extract. Remove from heat. Skim off any foam with a metal spoon.
Ladle jam immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Place jars on an elevated rack in the canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.) Cover with a lid and bring water to a gentle boil. Process 10 minutes. Carefully remove jars and place them upright on a towel to cool completely. Allow jars to sit undisturbed for 24 hours. After the jars cool, check the seals by pressing the middle of the lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Allow about two weeks for the jam to set completely. Always store preserves in a cool, dry, dark place.
