1. Fill boiling water canner with water; place 5 clean 1-cup mason jars in canner; boil 10 minutes to sterilize; in another saucepan, boil Snap Lids 5 minutes to soften sealing compound. 2. Combine apricots, 1-1/2 cups water and 1 cup of the orange juice in a saucepan; bring to a boil, cover, reduce heat and boil gently 15 to 20 minutes. 3. Transfer apricot mixture to a food processor or blender; puree and place in a glass measuring cup and add water to this puree to measure 4 1/2 cups total. 4. Place in a large deep stainless steel saucepan with lemon juice and remaining 1 cup of orange juice. 5. Gradually stir Bernardin No Sugar Needed Fruit Pectin into fruit (do NOT add pectin all at once); stirring constantly, bring to a full rolling boil. 6. Boil hard 1 minute, stirring constantly. 7. Remove from heat. 8. Dissolve Equal in 1/2 cup water; add to fruit, stir for a full 2 minutes. 9. Ladle jam into a hot sterilized jar to within 1/4 inch of top rim (head space). 10. Using a rubber spatula, remove air bubbles and readjust head space to 1/4 inch. 11. Wipe jar rim removing any stickiness. 12. Centre a Snap Lid on jar; apply screw band just until fingertip tight; place jar in canner. 13. Repeat for remaining jars. 14. Cover canner; return water to a boil. 15. Process (boil) 5 minutes. 16. Remove jars. 17. Cool, undisturbed, for 24 hours. 18. Check jar seals (sealed lids curve downward). 19. If any jars have not sealed properly, store in fridge and eat promptly. ---------------------------------------------------------------------------
Nutrition
Ingredients
