Apricot Jam

Apricot Jam
5 cups prepared fruit
½ cup lemon juice
1 box pectin
8 cups sugar
¼ tsp butter or margarine

Pit unpeeled apricots. Finely chop or grind fruit.

Measure exactly 5 cups prepared fruit into a large saucepan. Stir in lemon juice. Stir pectin into prepared fruit in pan. Add butter to reduce foaming.
Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off foam.

Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids.

Water bath for 10 minutes.

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