This is the basic of the basic. If you are one who has never canned and the process seems intimidating, this is the place to start. This isn't even really canning, it is just cooking and freezing, you don't even need Mason jars.
I don't have any secret recipes for my jams. I just keep it simple and use the Sure Jell Pectin Recipes found on the inside of the pectin box. Easy Peasy.
2-1/2cupsprepared fruit (buy about 1-3/4 lb. fully ripe apricots)
2Tbsp.fresh lemon juice
5-1/2cupssugar, measured into separate bowl
1boxSURE.JELL Fruit Pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Pit and finely chop unpeeled apricots. Measure exactly 2-1/2 cups prepared fruit into large bowl. Add lemon juice. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.