Apricot Jam

This came off of the Ball Pectin package and it turned out great!! Aside from my mishap, it all turned out great. Enjoy!

Apricot Jam
1 (1.75 oz) pkg. Ball Pectin
5 c. chopped apricots (I used my food processor)
1/4 c. lemon juice
7 c. sugar
Prepare boiling water canner, jars and lids. Start a simmer in the canner, heat in almost simmering water the jars and lids. Combine fruit with lemon juice in a 6 or 8 qt. saucepan. Make sure it is a large one, or this will happen!

Gradually stir in pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Fill jars leaving 1/4 inch head space. Clean rim of jar and add hot lid. Screw on band until finger tip tight. Place the jars in the canner and make sure there is 1-2 inches of water above the jars. Bring canner to gentle, steady boil. Process for 10 minutes. Let jars stand for 5 minutes. Remove from canner and set upright to let cool for 12-24 hours to let set.It will set if you hear a slight pop sound. If the lid doesn't move up and down if pressed down, then it sealed. If it didn't seal, store in fridge and use within 3 weeks. Label and store.