2 qt. crushed apricots
6 c. sugar
1/4 c. lemon juice

Combine ingredients. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to avoid sticking. Cook 25 minutes to 1 hour. Time depends on humidity, altitude and ripeness of fruit. It is done when thickened enough to spread. Pour into hot sterilized jars and seal. (It cooks down to about half the volume you started with.)