Harvest Apricot Preserves

• 9 pounds apricots pitted, very ripe
• 7 pounds sugar
• 3 tablespoons lemon juice juice of one lemon

1. Cook apricots and sugar to setting point, continually skimming off foam.
2. Shortly before done, add lemon juice.
3. Remove from heat.
4. Stir in 'Preserving Aid' dissolved in hot water.
5. Pour into hot, dry, sterilized jars.
6. Seal jars with cellophane the top of which has been dipped in rum and smooth the overhang over the jars' necks, tying with thin twine.
7. Makes 12 half-liter jars and one quarter-liter jar.
8. (Between 13 and 14 1 pint jars).
9. To test for setting point: Spoon a little of the conserve onto a chilled saucer.
10. Leave for a few minutes - then hold saucer upside down.
11. If conserve doesn't run, then setting point has been reached.

apricots pitted, sugar, lemon juice juice

Taken from recipeland.com/recipe/v/harvest-apricot-preserves-3703 (may not work)