Apricot - Lemon Jam - cooking recipe

Ingredients

4 cups apricots, halved and pitted
1 cup sugar
1 lemon, juice and zest of

Preparation

Don't worry about the skin, which disappears in the course of cooking.
Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
Stir it frequently enough that it doesn't stick to the bottom of the pot.
You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
Wash and can according to canner instructions.
Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.