Apricot Jam

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar


Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space. Wipe rims clean and put the 2-piece metal canning lids in place. Process in boiling water canner for 10 minutes.