Prep
15-30 mins
Cook
24 HRS
Calories
40
Ingredients
2-1/2 cups
prepared fruit (buy about 1-3/4 lb. fully ripe apricots)
2 tbsp
fresh lemon juice
5-1/2 cups
sugar, measured into separate bowl
3/4 cup
water
Instructions
Step 1
Rinse 7 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
Step 2
Pit and finely chop unpeeled apricots. Measure exactly 2-1/2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
Step 3
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
Step 4
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)