Anyways, I made 2 different kinds of apricot jam. The 1st one was freezer jam, which consisted of blanching the apricots, peeling the skins, pitting them and them pureeing them. Adding the sugar and lemon juice. Making the jelly on the stove, mixing and canning. Pretty easy.These ones will have the stay in the freezer.
The second kind of jam was over the stove. 1st I cleaned the apricots, cut them in half, pitted them. Then threw them in a large pot with some sugar and water. Cooked them until they were soft and tender, then I added the rest of the sugar and lemon juice and let it cook on low for about 45 minutes. When it was done I jarred them, they will seal themselves. These ones can go in the pantry. I made 46 half-pint jars in all.