To make the apricot jam, I cored and sliced up the apricots.
To save time, I put the sliced apricots into a food processor to further chop up. In large bowl, measure 1 ½ cups sugar into bowl.
Stir in freezer pectin pouch contents and mix til well combined.
Add crushed apricots to bowl and stir for 3 minutes.
Ladle into canning jars, leaving ½ inch headspace.
Let sit for 30 minutes, apply lids and refrigerate or freeze.
Jam will keep in refrigerator for 3 weeks, or much longer in freezer.
This yields 4-5 250ml jars.
