As promised, here is the recipe. I made a second batch today because the nice young man in the produce department ran in back to get me the fresh-off-the-truck apricots. I'll bet his mother does preserving-he seemed like he knew a bit about it and wanted me to have the nicest ones. They were really excellent apricots.
Standard Disclaimer:
Follow canning guidelines set forth by the USDA because I cannot be responsible for your stupidity and resulting food poisoning. Food safety is important-don't blow it off. Do a bit of reading before attempting any preserving-it will go smoother and it may save your life.
This recipe makes about 3 pints:
1 quart peeled, crushed apricots, stones removed.
3 1/2 cups sugar
1/4 cup fresh lemon juice
Place the apricots and lemon juice in a large, heavy pot. Gradulay add sugar over medium heat until dissolved. Cook slowly until it comes to a boil, then rapidly to gelling point.
Ladle into hot jars, remove air bubles and wipe clean. Seal with heated lid and screw on rim fingertip-tight (don't force it). Place in water bath canner and process 15 minutes. Remove lid, cut the heat and let cool in canner another five minutes. Cool on towels about 2 inches apart. Do not touch for 24 hours. Test for seals. Clean and store jars.
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