Apricot Jam

1. 1

   In a large pot, mix the fruit with the sugar and lemon juice. Let sit at least an hour and up to three hours to let the juices seep out of the fruit. Stir, then bring to a boil over medium heat (be careful not to let the jam boil over - cleaning sugar syrup off the stove is no fun at all). Turn down the heat and boil gently until the jam has thickened a bit, about 45 minutes. (The exact time will depend on how juicy the fruit was to start with.)

2. 2

   Ladle the hot jam straight into clean jars, then screw on the lids loosely. Process according to canning instructions, or move the jars to the refrigerator. Unprocessed jam should be eaten within a month.

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