from the Ball Blue Book...

APRICOT JAM
2 quarts crushed, peeled apricots
6 cups sugar
1/4 cup lemon juice

Combine all ingredients in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 pints.

note: Have extra pint jars ready, just in case. In this book's recipe for berry jam, the yield was given as 3 pints. We filled TEN pints with one batch.