Preparation:
Combine apricots, sugar and critic acid. Let stand 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a rolling boil.
Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes.
Ladle jam into can or freezer jars, leaving 1/4" headspace. Adjust two-piece caps. let stand at room temperature until set, up to 24 hours. Label and freeze.
Yield: about 6 half-pints. |
