Fresh Apricot Jam

Combine the dried fruit of apricots with granulated sugar and a squeeze of fresh lemon juice in a large cooking vessel over medium heat; add a small amount of melted butter to minimize the formation of bubbles. Bring the mixture to a vigorous boil, stirring continuously to prevent scorching. Immediately add a gelling agent and continue boiling until it has fully dissolved, approximately 1 minute. Remove the pot from the heat source; use a metal utensil to skim off any foam that forms on the surface.

Examine each container for signs of damage or wear, discarding any items that are defective. Thoroughly clean and sanitize the containers and their lids in boiling water for at least 5 minutes.

Fill hot, sterilized containers with the apricot jam mixture, leaving a small gap between the top of the filling and the rim of the container. Use a blunt instrument, such as a flat knife or a thin scraper, to gently remove any air pockets that may have formed during the filling process. Wipe the edges of the containers with a damp cloth to remove any residue.

Secure the lids onto the containers and screw them tightly in place. Create a makeshift rack using a metal holder or other device, and fill it with water to a level that is halfway up the container. Bring the water to a boil and carefully lower the containers into it, spacing them 2 inches apart. Pour additional boiling water over the containers to ensure they are completely submerged, bringing the level of the liquid up to at least 1 inch above the top of the container. Continue boiling, covering the containers with a lid, and process them for 5 minutes.

Remove the containers from the boiling water and place them on a cloth-covered or wood surface, leaving several inches of space between each one. Allow the containers to rest for at least 24 hours before checking their seals. Press the center of each lid with your finger to verify that it is tightly sealed, and note that the jam may take up to 2 weeks to set. Store the containers in a cool, dark location.