Apricot Jam

• 5 lb. (2.25 kg) ripe fresh apricots
• 10 ½ cups (4 ½

Wash the fruit in cold water, drain, and pat dry in a towel. Cut open each apricot and remove the pit; you need 4 quarts (2 kg) of apricot halves for making the jam. Place half of the apricots in a preserving pan, add the sugar and water, and bring to a boil, stirring frequently. Once the water boils, add the remaining apricots and boil for 20 minutes or until the jam is bubbling thickly and co