Apricot Jam

This jam is made with SUREJELL, a fruit pectin for homemade jams and jellies. I followed the Quick 'N Easy directions and it takes about half the time of cooked method, softer set with fresh fruit taste.





Ingredients:

2 1/2 cups very finely chopped apricots
2 tbsp fresh lemon juice
5 1/2 cups sugar
1 box SUREJELL

Method:

1. Stir sugar into finely chopped apricots. Mix well. Let stand 10 minutes, stir occasionally.
2. Stir pectin and 3/4 cup water in a small saucepan.(Pectin may start out lumpy.) Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
3. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about three minutes.
4. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
5. Let stand at room temperature 24 hours until set.
6. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.