2 quarts crushed peeled apricots
6 C. sugar
1/4 C. lemon juice
Combine all ingredients; slowly bring to boiling, stirring occasionally
until sugar dissolves. Cook rapidly until thick, about 25 minutes.
As mixture thickens, stir frequently to prevent sticking. Pour,
boiling hot, into sterilized canning jars. Adjust caps.
Yield: about 5 pints.