1. Wash all canning equipment in warm soapy water. Rinse well and set lids and rings aside to air dry. Sterilize canning jars by covering them in boiling water for 10 minutes.
2. Fill your water bath canner halfway with water and place it on your stove to preheat to 180 degrees Fahrenheit. Place a jar rack at the bottom.
3. Wash fresh, ripe apricots under clean, cool water. Rinse well, slice into halves, remove pits, and mash them with a potato masher.
4. Combine crushed apricots, lemon sugar, and sugar in a large pot. Set on a stove and bring to a boil using medium heat. Stir frequently for the sugar to dissolve properly.
5. Once the mixture boils, continue cooking rapidly while stirring for about 25 minutes until the mixture becomes thick.
6. Turn off the heat and skim off any foam with a clean spoon.
7. Fill hot apricot jam into sterilized canning jars using a clean canning funnel, leaving ¼ inch of headspace.
8. Run a wooden stir stick along the jar insides to remove air bubbles. Wet a clean cloth with hot water or vinegar and wipe the jar rims clean.
9. Place 2-piece metallic canning lids on the jars and screw until fingertip tight.
10. Load the jars into your water bath canner using canning tongs. Keep them upright, as tilting may cause spilling. Add water, if necessary, to ensure the level is 1-2 inches above your jar tops.
11. Carefully cover the canner with its lid. Adjust heat to high for water to resume a full boil.
12. After the water boils vigorously, set your timer for 5-15 minutes per altitude:

Water Bath Processing Per Elevation:

• 0 – 1,000ft: 5 minutes
• 1,001 – 6,000ft: 10 minutes
• 6,001ft and up: 15 minutes

Post Processing    

1. Once the recommended time is complete, turn off your burner. Open the lid and wait for 5 minutes.
2. Remove the jar and transfer them to a cooling rack or a cushioned, draft-free surface to cool undisturbed for 12-24 hours.
3. Check seals by pressing on the center of each lid to ensure the lids do not flex up and down. If they do flex, they did not seal properly and must be re-processed with new canning lids or refrigerated and eaten within 5-7 days.
4. Remove screw bands from the sealed jars. Wipe them and label them with the contents and canning date.
5. Store the jars in a cool, clean, dry place away from moisture and sunlight.