3½ cups (1¾ lbs.) apricot juice
½ cup lemon juice
7 cups (3 lbs.) sugar
1 bottle Certo
To prepare juice, pit (do not peel) about 5 pounds fully ripe apricots.
Add ¾ cup water, bring to a boil, and simmer, uncovered, 20 minutes.
Place in jelly cloth or bag and squeeze out juice. Squeeze and strain
juice from 4 medium lemons. Measure sugar and juice into large saucepan
and mix. Bring to a boil over hottest fire and at once add Certo,
stirring constantly. Then bring to a _full rolling boil_ and boil hard ½
minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes
about 11 glasses (6 fluid ounces each).