Recipe: Year Round Apricot Jam (apricot preserves from dried apricots)

I am not sure why you want to use a pressure cooker for jam, since it is high acid and only needs a boiling water bath. I have this recipe for making it with dried apricots.

YEAR ROUND APRICOT JAM

4 cups sugar
1 can apricot nectar (11 1/2 ounces)
2 packages (6 ounces each) dried apricots, chopped
1/2 cup water
1/4 cup freshly squeezed lemon juice
1 pouch (3 ounces) liquid fruit pectin

In a heavy large saucepan, combine sugar, apricot nectar, apricots, water and lemon juice until well blended. Stirring constantly over high heat, bring mixture to a rolling boil.

Stir in liquid pectin. Stirring constantly, bring to a rolling boil again. Boil 1 minute. Remove from heat; skim off foam and let stand 20 minutes.

Spoon jam into sterilized jars. Seal and process in boiling water bath canner for 10 minutes.