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1
Fill boiling water canner with water; place 5 clean 1-cup mason jars in canner; boil 10 minutes to sterilize; in another saucepan, boil Snap Lids 5 minutes to soften sealing compound.
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2
Combine apricots, 1-1/2 cups water and 1 cup of the orange juice in a saucepan; bring to a boil, cover, reduce heat and boil gently 15 to 20 minutes.
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3
Transfer apricot mixture to a food processor or blender; puree and place in a glass measuring cup and add water to this puree to measure 4 1/2 cups total.
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4
Place in a large deep stainless steel saucepan with lemon juice and remaining 1 cup of orange juice.
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5
Gradually stir Bernardin No Sugar Needed Fruit Pectin into fruit (do NOT add pectin all at once); stirring constantly, bring to a full rolling boil.
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6
Boil hard 1 minute, stirring constantly.
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7
Remove from heat.
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8
Dissolve Equal in 1/2 cup water; add to fruit, stir for a full 2 minutes.
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9
Ladle jam into a hot sterilized jar to within 1/4 inch of top rim (head space).
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10
Using a rubber spatula, remove air bubbles and readjust head space to 1/4 inch.
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11
Wipe jar rim removing any stickiness.
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12
Centre a Snap Lid on jar; apply screw band just until fingertip tight; place jar in canner.
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13
Repeat for remaining jars.
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14
Cover canner; return water to a boil.
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15
Process (boil) 5 minutes.
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16
Remove jars.
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17
Cool, undisturbed, for 24 hours.
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18
Check jar seals (sealed lids curve downward).
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19
If any jars have not sealed properly, store in fridge and eat promptly.
