Freezing Apricot Jam Recipe

Pit but do not peel
Chop cots fine
2 Cups Prepared Apricots
4 Cups Sugar
1 Package powered Pectin
1 Teaspoon Citric Acid
3/4 cup Water
Above makes about 3 pints jam

Combine apricots, sugar and citric acid.
Let stand 20 minutes, stirring occasionally.
Combine pectin and water in small saucepan.
Bring to a rolling boil..
Boil hard for one minute.
Add pectin to fruit mixture: stir 3 minutes.
Put into freeze or canning jars leaving 1/4-inch headspace.
Clean rim and seal with rings.
Let stand at room temperature until set, up to 24 hours..
Label and freeze