Apricot Jam
3 1/2 cups of Apricots pitted and finely chopped. (I rinsed, pitted and threw in the food processor)
5 3/4 cups of sugar (adjust amount to your preference and/or substitute with equal amounts of something like Truvia that measures cup for cup like sugar)
1/3 cup lemon juice 
1 tablespoon of butter to keep down 
foam(optional)
1 packet of certo liquid pectin
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This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
After one bite, my daughter was begging me to tell her how to make it!
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