Homemade No Pectin Apricot Jam

Step 1

Peel and pit the apricots, then slice them, place in a medium sized pot and mash with a potato masher.

Step 2

Then add the sugar and lemon juice.  Place the pot on medium low heat, place candy thermometer in the pot and continue to cook until temperature reaches 220 F (104C)  (should take about 20-25 minutes).

Step 3

Remove the jam from the heat and spoon off the foam that appears on the top.

Step 4

Pour jam** into clean jars, (no need to be sterilized if you are freezing the jam), leaving 1/2" (1 centimeter) of space on the top, then close with a tight fitting lid.

Step 5

Let the jam sit 12-24 hours before freezing.

Step 6

Once the jars are open they can be refrigerated 3-4 days.

Step 7

**The jam is going to be liquidy when you pour it into the jars but it will thicken when it sets.