Cut up enough apricots to equal 6 cups -- you can just cut them in half and pit them.

Put apricots into a big 6- or 8-qt. sauce pan or Dutch oven and barely cover with water.

Bring to a simmer and continue simmer for 10 minutes.

Dip out all the visible pieces of fruit and set aside for jam if you like.

Allow to cool.

Using a fine mesh strainer and cheesecloth, strain the water you cooked the apricots in and keep the juice. Do it several times to get all the bits and parts out -- the more clear the juice gets, the better.  It will have an orange hue.

In a large pot, put the juice on high heat with a box of pectin, stirring constantly.

Once it comes to a boil, let it boil for 60 seconds -- you will want a timer or good clock with a second hand near you.

Pour in the sugar all at once without allowing anything to splash out and stir stir stir!

Throw in the pat of butter.

Keep stirring until it comes to a hard boil and continue stirring for 60 seconds.

Take pot off stove and allow to cool about 2 minutes.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.