Apricot Jam

Ingredients:

• 5 cups of apricot, pitted, peeled and chopped
• 5 tbsp of lemon juice
• 6 1/2 cups of sugar
• 1 (3 oz) pack of liquid pectin
• 3/4 tsp of butter

Directions:

1. Combine the apricots, lemon juice and 6 and 1/4 cups of sugar in a pan and let stand for 1 hour.
2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
3. Bring the mix to a boil for two minutes.
4. Remove the pan from the flame and skim off any foam that accumulates.
5. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam.
6. Add the butter and bring the mixture to a boil again.
7. Add the pectin and stir constantly.
8. Boil for 1 minute.
9. Skim off the foam.
10. Allow the jam to cool for 7 minutes before adding it to canning jars.
11. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

Plum-Apricot Jam

Ingredients:

• 2 cups of plum, peeled, pitted and chopped
• 3 cups of apricot, pitted, peeled and chopped
• 3/4 tbsp of unsalted butter
• 1 (3 oz) pack of pectin
• 7 tbsp of lemon juice
• 6 cups of sugar

Directions:

1. Combine the apricots, plum, lemon juice and 3 cups of sugar in a pan and let stand for 1 hour.
2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
3. Bring the mix to a boil for two minutes.
4. Remove the pan from the flame and skim off any foam that accumulates.
5. Place the pan over the heat again for 1 minute to boil.
6. Again, remove and skim off the foam.
7. Add the butter and bring the mixture to a boil again.
8. Add the pectin and stir constantly.
9. Boil for 1 minute.
10. Skim off the foam.
11. Allow the jam to cool for 7 minutes before adding it to canning jars.
12. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

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