When my dad thought something was delicious, and especially when he wanted us to try something because he thought we’d like it, he’d say, “It tastes like candy!”
I could hear him loud and clear in my mind as I ate homemade apricot jam on homemade vanilla yogurt for breakfast this morning.
The small mountain of sugar involved in all my home-making may have contributed to that.
8 cups apricots (I peel and halve.)
6 cups sugar
1/4 cup lemon juice
Sterilize jars and lids. 4 1/2 pints should do it.
Combine apricots, sugar, and lemon juice in a large pot. (Larger than you might think. The mixture will double in size as it begins to boil.)
Cook at a rolling boil for 30 minutes, stirring regularly.
Fill jars, leaving 1/4″ head space.
Process in water bath for 10 minutes after water returns to a boil.