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Measure exactly 6 cups prepared apricots into 6- or 8-qt. sauce pot.
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Stir in lemon juice.
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Stir pectin into prepared fruit.
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Add butter to reduce foaming.
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Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirreon high heat, stirring constantly.
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Stir in sugar.
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Bring to full rolling boil and boil 1 min., stirring constantly.
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Remove from heat. Skim off any foam with metal spoon.
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Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.