Recipe: Apricot Preserves

Melinda, how lucky you are to have all that fruit. Here is the recipe from the The Ball Blue Book of Preserving.

APRICOT PRESERVES
Makes about 4 pints

5 cups peeled, pitted and halved, hard, ripe apricots (about 2lbs)
4 cups sugar
1/4 cup fresh lemon juice

Thoroughly mix fruit with sugar and lemon juice. Cover tightly; let stand 4-5 hours in a cool place.

Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 30 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.