We didn’t can the jam in the technical sense but poured it into small clean glass jars to be stored in the refrigerator.

Peach and Apricot Jam
If you have more fruit, then simply double the amounts.  This recipe makes 12 jars
• 8 pounds of peaches and apricots, skin peeled and cut into quarters
• 8 cups of sugar
• juice of half a lemon
Combine the ingredients in a pot on the stove and cook on medium high heat and bring to a boil. Stirring occasionally, continue to let the fruit cook and release their juices for about 1 hours. Reduce the heat to low or simmer, mash with a potato masher, and continue to cook for an additional 15 minutes.