Prepare, jars, lids, and water bath canner.

Peeling the apricots is optional, but if you want to peel them, you can get it done quickly by flash-cooking the fruit. Submerge in boiling water for 30 to 60 seconds, remove and immediately place in cold or icy water for 20 seconds. Peels should remove easily.

Remove the seeds and cut peeled (or unpeeled) fruit into ½ inch thick slices.

Bring a few quarts of water to a boil. Blanch the apricots by boiling for one minute and removing with a slotted spoon. Drain and place in a covered bowl or pot to keep warm.

In a fresh pot (large enough to hold all ingredients and fruit), combine cold water (or juice), sugar, Clear Jel, spices and/or extract. Stir or whisk to fully incorporate – the Clear Jel must be fully dissolved before moving on to the next step.

Once entirely dissolved, set heat to medium-high and stir continuously as the mixture thickens. Wait until bubbling and add lemon juice. Boil for one full minute while stirring constantly.

Remove from heat and fold in warm, drained apricots. Ladle into prepared canning jars, leaving 1-inch head space (be sure to de-bubble pie filling as it will be thick). 

Clean rims of residue, apply 2-part canning lids, and process in a water bath canner for 30 minutes, adjusting time as needed for altitude. 

After processing time is complete, turn off the water bath canner and allow jars to rest for another 10 minutes to help prevent siphoning. Remove with a jar lifter and place atop a towel. 

Check seals after 12 to 24 hours. Any unsealed jars should be moved to the refrigerator to be used promptly.