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Cut up enough apricots to equal 6 cups -- you can just cut them in half and pit them.
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Put apricots into a big 6- or 8-qt. sauce pan or Dutch oven and barely cover with water.
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Bring to a simmer and continue simmer for 10 minutes.
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Dip out all the visible pieces of fruit and set aside for jam if you like.
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Allow to cool.
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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.
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In a large pot, put the juice on high heat with a box of pectin, stirring constantly.
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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.
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Pour in the sugar all at once without allowing anything to splash out and stir stir stir!
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Throw in the pat of butter.
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Keep stirring until it comes to a hard boil and continue stirring for 60 seconds.
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Take pot off stove and allow to cool about 2 minutes.
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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.