Jams, Jellies & Other Fruit Spreads

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Apricot Freezer Jam (with Original Pectin)

Makes about 6 (8 oz) half pints




You will need:
� 2-1/2 cups chopped pitted apricots (about 21 medium)
� 2 Tbsp lemon juice
� 3/4 cup water
� 1 1.75-oz pkg Ball® Original Fruit Pectin
� 5-1/2 cups sugar
� 6 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) COMBINE prepared apricots with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
2.) COMBINE 3/4 cup water and pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
3.) ADD cooked pectin mixture to fruit mixture. Stir for 3 minutes.
4.) LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.