APRICOT JAM TUTORIAL ( step by step, simple )

#JAM#HOMEMADEJAM#APRICOTJAM# INGREDIENTS: 5 cups chopped apricots,1/2 cup fresh squeezed lemon juice, 8 cups sugar. INSTRUCTIONS: Sterilize jars and lids by simmering in boiling water for 10 minutes. Stir apricots with lemon juice and pectin in a pot. Bring mixture to a full rolling boil, a boil that doesn’t stop bubbling when stirred on high heat, stirring constantly. Add sugar to fruit mixture, return to full rolling boil and boil exactly 4 minutes, remove from heat. Skim off any foam with metal spoon. Ladle jam immediately add to prepared jars, filling each to within 1/4 inch of top. Wipe jars rims and threads. . Cover with 2 Piece lids. Place jars on elevated rack in canner, or on bottom of large pot. Cover with water one to 2 inches above jars. Boil on gentle boil for 10 minutes. Place jars and upward position on a towel to cool completely. After jars cool, check seals by pressing centers with finger. If lid springs back, lid is not sealed refrigeration is necessary. Let jars stand at room temperature 24 hours. ENJOY 😊