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| Ingredients |
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2 1/2 pounds apricots
1 lemon, juice of
4 cups sugar
1 1/4 cup water
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Steps
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| 1 | Peel and slice apricots, then pour lemon juice over apricots. |
| | 2 | Put sugar and water in pan. Bring slowly to boil, stirring until dissolved, then boil 3-4 minutes. Add apricots, return to boil and simmer for 5 minutes. |
| | 3 | Return to boil, rapidly 20-25 minutes until jelling point is reached. |
| | 4 | Let settle, skim off foam, and place in 4 half-pint jars. |
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| Yield |
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original recipe yield: 4 Cups
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