Homemade Apricot Jam

In a large, heavy-bottomed pot, combine the sugar, chopped apricots, and lemon juice. Add butter, if using. (5 minutes)

Place the pot over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a rolling boil. (10-15 minutes)

Quickly stir in the powdered fruit pectin until fully incorporated. Return the mixture to a full rolling boil that cannot be stirred down, and cook for exactly 1 minute, stirring constantly. (1 minute)

Remove the pot from the heat and skim off any foam that has formed on the surface using a metal spoon. (2 minutes)

While the jam is cooking, prepare your jars. Inspect canning jars for any cracks or chips, and check the lids and rings for rust or damage. Sterilize the jars and lids by boiling them in water for at least 5 minutes. Keep the jars hot until ready to fill.

Carefully ladle the hot apricot jam into the sterilized jars, leaving 1/4 inch of headspace at the top of each jar.

Run a clean knife or spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a damp paper towel to remove any spills or drips.

Place the sterilized lids on top of the jars and screw on the rings until they are fingertip tight (not too tight).

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil.

Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water if necessary to cover the jars by at least 1 inch.

Bring the water back to a rolling boil, cover the pot, and process the jars for 5 minutes to ensure a proper seal. (5 minutes)

Carefully remove the jars from the stockpot using a jar lifter and place them on a towel-lined surface to cool completely. (2 minutes)

Let the jars sit undisturbed for 24 hours. As the jars cool, you should hear a 'popping' sound as the lids seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed.

Store sealed jars of apricot jam in a cool, dark place for up to 1 year. If any jars didn't seal properly, store them in the refrigerator and use within a few weeks.