Apricot Jam, great use of free summer fruit

Yesterday I tried making a new jam recipe and it seems to have worked out fine.  My neighbor gave me a huge bowl of apricots and free fruit is the best way to make jam.  It was a simple recipe, only three ingredients.  Original recipe came from www.food.com. I processed it according to my chart which doubled the time but made me feel better.  The jam also didn't get as thick as I would have expected by my "jam thickness test" proved to be it was fine. 

APRICOT JAM

8 C. apricots, pit removed, diced

¼ C. lemon juice

6 C. sugar

Wash apricots. Cut in half, remove pit and dice. Add to a large non reactive stock pot (eg. enamel or stainless steel). Add lemon juice and sugar. Bring to a boil over medium heat, stirring occasionally until sugar melts. Once boiling, continue to boil for 30 minutes, stirring frequently to avoid sticking to the bottom of the pot. Apricots will begin to break down and jam will start to thicken slightly. Follow the process at the beginning of the section "Let’s Get Back to Basics and Can". Leave ¼" head space in jar once filled. Process in a water bath canner for 20 minutes. This recipe makes 10 half pint jars. 

Note:  Jam Thickness Test: If after 30 minutes you don’t think the jam is thick enough, place a metal tablespoon in the freezer (or in a glass of ice water) for a few minutes. Take a half spoonful of the jam out of the pot and let it cool on the spoon to room temperature. If it thickens to the consistency you like, you know it is ready. If not boil a bit longer, 15 minutes or so.

I will be giving my neighbor back her empty bowl but with a pint of jam and this label wrapped around the jar with twine.  I just punched a hole in the top of the label and tied it around the sealed jar.