Easy Apricot Jam

Remove the stones and chop apricots. I chop each apricot half into 3-4 strips, then turn 1/4 turn and make a square dice. Place into a saucepan. Add the sugar, lemon juice, and butter and heat on medium heat, stirring often. Boil for 10-20 minutes. Ladle into clean, pre-warmed 8 oz. jars; place the lid on and seal immediately. Makes 4 or 5 jars. Store on the shelf for up to a year.

There is no pectin added in this recipe, so the pectin in the fruit itself will make your jam thick. If your apricots are over-ripe, the jam will not be as thick as if you use firm fresh fruit.