Directions:
In a heavy stockpot add in apricots, sugar and lemon juice mix together add the & bring to a rolling boil stirring constantly let boil for 1 minute then add the pectin stir let boil for another minute and take off heat
Ladle into jars put on hot lids and rings
Boil in water bath canner for 10 minutes.
Mini lemon cottage cheesecakes
Cook up creamy ‘angel’ chicken in a slow cooker with just 10 mins of prep
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Mini lemon cottage cheesecakes
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