Apricot Jam

To Begin: Bring boiling-water canner, half-full with water, to simmer.

Preparing Jars and Lids: Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Preparing the Jam:

Step one: Finely chop unpeeled apricots. Measure exactly 5 cups of prepared fruit into 6-or 8-qt. Saucepan. Then Stir in lemon juice.

Step two: Stir Hoosier Hill Farm Fruit Pectin into prepared fruit in saucepan. Then add butter to reduce foaming.

Step three: Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Then stir in sugar.

Step four: Bring to full rolling boil and boil for 1 min, stirring constantly. Remove from heat.

Step five: Skim off any foam with a metal spoon.

Step six: Ladle immediately into prepared jars, filling to within 1/4 inch of tops.

Sealing Jars:

Step one: Wipe jar rims and threads. Cover with two-piece lids.

Step two: Screw bands tightly. Place jars on an elevated rack in the canner.

Step three: Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

Step four: Cover; bring water to a gentle boil. Process 10 min.

Step five: Remove jars and place upright on a towel to cool completely.

Step six: After the jars cool, check seals by pressing the middle of the lids with your finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)