Apricot Jam

Approx. 4 half-pint (8 oz.) jars

Adapted from Rev. David McKinney's recipe

3 cups The Perfect Purée Apricot Puree, thawed
1 (1.75 oz.) package powdered fruit pectin
2 tbsp. lemon juice
1/2 cups sugar
1. Combine the puree, lemon juice and powdered fruit pectin in a saucepan.
2. Stir and cook over medium heat until the mixture begins to bubble. You do not have to bring the mixture to a hard boil.
3. Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute.
4. Remove from heat and skim foam from top of jam.
5. Pour into hot, sterilized, half-pint canning jars, and seal.
6. Process the apricot jam for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool. Jam may take up to two weeks to set.