Safta Rachel'S Fresh Apricot Preserves

• 3 lbs fresh apricots
• 3 3/4 cups granulated sugar
• 1 tablespoon lemon juice (optional)
• 1/2 teaspoon butter

1. Wash and dry apricots; halve and seed them.
2. Place fruit in a large, non-reactive pot with heavy base.
3. Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
4. Bring mixture to a boil over medium heat, uncovered.
5. Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
6. Add butter during this time.
7. Do not allow to scorch.
8. Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.
9. For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
10. If preserves become too thick, add a little water.
11. Taste and correct sweetness with lemon juice if needed.
12. Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
13. .

fresh apricots, granulated sugar, lemon juice, butter

Taken from www.food.com/recipe/safta-rachels-fresh-apricot-preserves-433664 (may not work)