No-Sugar Apricot Satin

• 1 lb dried apricot (about 2 1/2 cups)
• 2 cups orange juice, divided
• water, as needed
• 2 tablespoons lemon juice
• 1 (49 g) packageno sugar needed fruit pectin (made by Bernardin)
• 12 cup sugar substitute (like Equal)

1. Fill boiling water canner with water; place 5 clean 1-cup mason jars in canner; boil 10 minutes to sterilize; in another saucepan, boil Snap Lids 5 minutes to soften sealing compound.
2. Combine apricots, 1-1/2 cups water and 1 cup of the orange juice in a saucepan; bring to a boil, cover, reduce heat and boil gently 15 to 20 minutes.
3. Transfer apricot mixture to a food processor or blender; puree and place in a glass measuring cup and add water to this puree to measure 4 1/2 cups total.
4. Place in a large deep stainless steel saucepan with lemon juice and remaining 1 cup of orange juice.
5. Gradually stir Bernardin No Sugar Needed Fruit Pectin into fruit (do NOT add pectin all at once); stirring constantly, bring to a full rolling boil.
6. Boil hard 1 minute, stirring constantly.
7. Remove from heat.
8. Dissolve Equal in 1/2 cup water; add to fruit, stir for a full 2 minutes.
9. Ladle jam into a hot sterilized jar to within 1/4 inch of top rim (head space).
10. Using a rubber spatula, remove air bubbles and readjust head space to 1/4 inch.
11. Wipe jar rim removing any stickiness.
12. Centre a Snap Lid on jar; apply screw band just until fingertip tight; place jar in canner.
13. Repeat for remaining jars.
14. Cover canner; return water to a boil.
15. Process (boil) 5 minutes.
16. Remove jars.
17. Cool, undisturbed, for 24 hours.
18. Check jar seals (sealed lids curve downward).
19. If any jars have not sealed properly, store in fridge and eat promptly.

apricot, orange juice, water, lemon juice, packageno sugar, sugar substitute

Taken from www.food.com/recipe/no-sugar-apricot-satin-39081 (may not work)