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APRICOT JELLY 
3 1/2 lbs. apricots
1/4 c. lemon juice
1 box Sure Jell
7 c. sugar

Pit apricots, but do not peel. Grind fully ripe fruit and measure to make 5 cups of prepared fruit. Add lemon juice. Mix Sure Jell with fruit in saucepan. Place over high heat and stir until mixture comes to a hard boil. Add all of sugar at once. Bring to a full rolling boil (one that can not be stirred down); boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Stir and skim 5 minutes to cool slightly and prevent floating fruit. Put in sterilized jars.
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