2 quarts crushed and peeled apricots 1/4 cup lemon juice 6 cups sugar
Combine apricots and lemon juice in a large saucepot. Add sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes.
As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
33 calories, 0 grams fat, 8 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.