By Tessie2



5 cups halved, peeled, pitted apricots (about 2 pounds)
4 cups sugar
1/4 cup lemon juice
Combine apricots, sugar and lemon juice in a large saucepot. Cover tightly; let stand 4 to 5 hours in a cool place. Bring mixture slowly to a boil, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving a 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 half-pints.