My recipe to make 5 lbs. of apricot jam.
3lbs Apricots, 3 lbs sugar (half and half granulated/ jam sugar). 3 tablespoons water. A piece of butter (about walnut sized)
3lbs apricots – wash then stone. if you are able to find a way – crack about 6 of the stones and remove the kernes, blanch these by immersing in boiling water for a few minutes – boiled up with the apricots they will enhance the pectin level. otherwise just use half Jam Sugar (with added pectin) Apricots are a medium level pectin and need alittle help one way or another.
Place the apricots in a very large glass MW safe bowl with a lid (mine holds 3 litres). Add 3 tablespoons of water. Cook about 10 mins.
Stir and add 3lb sugar (half and half granulated and jam sugar stir in well) unless kernels used when it can be all granulated.
Remove lid, heat 5 mins on high,Stir well, heat 5 mins on high.
Add a piece of butter (about walnut sized) to clear the jam.
Simmer for 10 mins – test for set.
If not ready give 5 mins more on simmer – until set achieved. Remove kernels if used.
Into well washed jars pour about 1 cm (half an inch) of boiling water, place in microwave on full power for 3 – 4 mins until the water boils in the jars. Take care and tip them out well and stand to evaporate the last bit of water while you re-heat the jam mix