Apricot Amaretto Jam

• 4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
• 1/4 cup lemon juice
• 6-1/4 cups sugar, divided
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1/2 teaspoon unsalted butter, optional
• 1/3 cup amaretto

1. In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute.
2. Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

peeled apricots, lemon juice, sugar, powdered fruit pectin, unsalted butter, amaretto

Taken from www.tasteofhome.com/recipes/apricot-amaretto-jam/ (may not work)