Ladle hot into pint jars, leaving 1/2-inch head space. Adjust lids and process in a boiling, 20 minutes at 1,001-6,000 feet (Wasatch Front); 25 minutes above 6,000 feet. Makes 3 pints. — New Mexico State University Extension Services

FRESH APRICOT JAM

3 1/2 cups finely chopped apricots (about 30 medium)
1/3 cup lemon juice
1 3-ounce pouch Ball� Liquid Fruit Pectin
1/2 teaspoon butter or margarine, optional
5 3/4 cups sugar
6 8-ounce half-pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine prepared apricots with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars leaving 1/4-inch head space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight (it's on firmly, but still has a little "give" in it).

Process jars in a boiling water canner for 15 minutes for Wasatch Front altitudes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 6 (8-ounce) half pints. — National Center for Home Food Preservation

CANNED PEACHES IN HEAVY SYRUP

17 pounds (about 1/3 of a bushel) peaches
Ascorbic or citric acid (follow package directions to make solution)
8 1/4 cups water
5 1/4 cups sugar
7 quart jars

Choose ripe, mature fruit. Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Place in quart jars.

Heat water and sugar together to make a syrup.

Hot pack: In a large saucepan, place drained fruit in syrup, water or juice and bring to boil. Fill jars with hot fruit and cooking liquid. Place halves in layers, cut side down. Leave a 1/2-inch head space. Adjust lids, place in water bath canner and process. Jars should be completely covered by the boiling water for 35 minutes (for Wasatch Front altitude of 3,000-6,000 feet). Makes 7 quarts of fruit.

Raw pack: Fill jars with raw fruit, cut side down and add syrup, leaving 1/2-inch head space. Adjust lids and process. Jars should be completely covered by the boiling water for 40 minutes (for Wasatch Front altitude of 3,000-6,000 feet). Makes 7 quarts.

Note: If using pint jars, subtract 5 minutes from processing time. — Adapted from National Center for Home Food Preservation

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