Apricots are a great fruit for making jam. Making your own jam allows you to enjoy apricots throughout the year. This page contains apricot jam recipes.
Delicious and beautiful, too. It sounds excessively sweet, but the lemon juice does cut the sweetness. I add less sugar anyway, between 4 and 5 cups. Also, different brands of pectin have different instructions for use. Follow the instructions on your pectin. Very good with the addition of about 1/2 cup of slivered almonds, added just before processing.
Combine the apricots with 2 cups water and let stand 4 hours, or overnight (I start with hot water, I think it works better. The apricots seem to rehydrate better, and puff up bigger).
Strain the liquid into a large saucepan. Finely chop the apricots. Add the apricots to the saucepan along with the pineapple, sugar, and lemon juice and bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute stirring constantly; remove from heat and stir in pectin and cherries. Skim off foam. Stir and skim for 5 minutes. Ladle into hot jars leaving 1/4 inch head space. Process for 10 minutes.
Source: The Sun-Maid Cookbook, 1980
By Copasetic 1 from North Royalton, OH
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