Apricot Jam

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12 cups chopped or pureed apricots (about 6 lbs raw fruit)
3/4 cup lemon juice
1/4 cup calcium water (see Pomona Pectin package for instruction)
6 cups sugar
3 Tbsp Pomona Pectin


Sterilize enough jars to hold 15 cups of jam, either in a boiling water bath or your dishwasher.
Combine the apricots, lemon juice, and calcium water in a heavy-bottomed pot. Bring to a boil, stirring to ensure it doesn't scorch.
In the meanwhile, remove the kernels from the apricot stones. Gently smash the pits with a hammer (not too hard, or you'll smush the kernels). Remove the stones, and save a few dozen of the nicest ones. Drop a couple into each sterilized jar.
Sift together the sugar and pectin (sift well -- unsifted pectin will clump in the jam). When the apricot mixture comes to a boil, stir in the sugar/pectin mixture, and return to a boil for a few minutes. Pour the jam into sterilized jars, wipe the rims clean, top with boiled lids and finger-tightened rings, and process in a boiling-water bath for 5 minutes (for pints and half-pints). Remove and let cool, and listen for that magic ping to let you know that the lid has sealed. Of course, you can test the lids later (the dimple in the center of the lid will be sucked into concavity by any jar that's properly sealed), but that satisfying sound is not to be missed. The jars will continue to set as they cool.