Easy Homemade Apricot Jam

Peel, pit, and crush the fresh apricots.

In a large pot over medium heat, combine the apricots and lemon juice. Add the sugar and stir until it dissolves, then bring the mixture to a slow boil, stirring continuously.

Continue to cook and stir the apricot mixture until it thickens, about 25 minutes. Remove from heat and skim off any foam if necessary.

Clean and sterilize the jars, lids, and rings in the dishwasher or a boiling water bath. Keep the lids in simmering water until ready to seal the jars.

Ladle the hot jam into the hot sterilized jars, leaving about 1/4 inch (0.6 cm) of space at the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles.

Wipe the jar rims with a moist paper towel to remove any residue. Then, top with lids and screw on the rings.

Place a rack in a large stockpot and fill it halfway with water. Bring it to a boil, then carefully lower the jars into the pot, leaving a 2-inch (5 cm) space between them. Add more boiling water if needed until the water level is at least 1 inch (2.5 cm) above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place them on a cloth-covered or wood surface, several inches apart, until they are cool. Press the top of each lid to ensure a tight seal.

Store the jars in a cool, dark area.