Fresh Apricot Jam
|Apricots||6 Cup (96 tbs), coarsely chopped|
|Sugar||3 Cup (48 tbs)|
|Fresh lemon juice||2 Tablespoon|
Combine all ingredients in a large bowl; stir well.
Cover and let stand at room temperature 24 hours.
Spoon apricot mixture into a large saucepan; bring to a boil over medium heat, stirring frequently.
Reduce heat to low, and cook 25 minutes or until a candy thermometer registers 205°.
Pour jam into decorative jars or airtight containers.
Store in refrigerator up to 3 weeks.