3 lbs. fully ripe apricots
1/3 c. water
3 c. sugar
2 tbsp. lemon juice

Wash, peel and pit apricots. Chop fruit; measure 4 1/2 cups. In large kettle or Dutch oven, combine apricots and water. Bring to boiling. Cover and simmer 5 to 10 minutes or until apricots are tender, stir frequently. Add sugar and lemon juice; mix well. Stir until sugar dissolves. Bring to a full rolling boil. Cook 7 to 8 minutes until desired thickness, stirring constantly. Remove from heat. Quickly skim off foam. Pour at once into hot sterilized jars; seal. Makes 6 (1/2 pint) jars.