Classic Homemade Apricot Jam

In a large pot over medium heat, combine apricots, sugar, and lemon juice; add butter to reduce foaming. Bring to a rolling boil, stirring constantly.

Quickly stir in pectin; return to a full boil until pectin is dissolved, about 1 min. Remove from heat; skim off any foam with a metal spoon.

Prepare jars for canning by inspecting for cracks and checking rings for rust. Sterilize jars and lids in boiling water for at least 5 mins.

Pack apricot jam into hot, sterilized jars, leaving 1/4 inch headspace. Run a clean knife around the insides of the jars to remove air bubbles. Wipe jar rims with a moist paper towel to remove residue.

Place a rack in a large stockpot, and fill with water up to halfway. Bring to a boil, then lower jars 2 inches apart into the boiling water using a holder. Ensure jars are covered by at least 1 inch of water. Bring to a rolling boil, cover, and process for 5 mins.

Remove jars from stockpot and place on a cloth-covered or wooden surface, several inches apart. Allow to rest for at least 24 hrs. Check seals by pressing the center of each lid; ensure no movement.