6 c. apricots
2 c. date sugar
1/4 c. lemon juice
1 box powdered pectin

Wash and cut apricots. Mash them in a large kettle. Add the pectin; stir well. Bring to a boil and add the date sugar and lemon. Bring to 9 degrees F (5 degrees C) above boiling and cook for 10 minutes. Spoon hot jam into hot sterilized jars, to within 1/4 inch of top. Complete seals. Process in a boiling-water bath for 15 minutes. Yield: 6 half-pints.