Soak the dried apricots in boiling water until hydrated, about 30 minutes. Working in batches, in a food processor, blend apricots, remaining water, and vanilla extract, until blended but still slightly chunky.
Combine apricot mixture with pectin in a large pot over medium heat; cook until boiling. Add sugar and lemon juice; boil until sugar has dissolved, about 5 minutes. Continue to cook an additional 5 minutes.
To test for doneness: dip a cool metal spoon into the hot jam. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later, and the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
While the jam is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked jam to the clean ready jars.
I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Makes 10 cups. For the serving size, I figured about 1 tablespoon per serving.Adapted from All Recipes
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