4 lbs. sugar
3 1/2 to 4 lb. ripe apricots
2 tbsp. lemon juice
1 tsp. butter
8 (8 fl. oz.) canning jars with lids and bands

Wash jars, bands and lids in hot soapy water. Place jars and bands on cookie sheet in preheated 275 degree oven for 30 minutes. Place lids in small saucepan. Cover with water and boil for 10 minutes. Leave in water until needed.

After about 20 of the 30 minutes, place apricots (washed, pitted and finely chopped - 6 cups) lemon juice, and butter in 6 to 8 quart saucepan. Cook on high heat, stirring constantly. Bring to a full rolling boil. Add sugar. Stir and continue to cook. When comes to full rolling boil, time for 1 minute.

Remove from heat. Pour into jars (finishing each jar before going on to the next), leaving 1/4 to 1/8 inch head space. Wipe rim of jar with a paper towel to remove any syrup. Place lid on jar and screw on band to where it is just tight.

Invert jar. Repeat for other jars 5 minutes after last jar, turn all right side up. Jar is sealed if lid is concave and remains that way when the middle is pressed.