This round of apricot jam was much smaller apricots that were not entirely ripe, so I had to cook them a bit longer. Despite admonitions, I did scorch the bottom of sweetie's big pot, but since it is teflon and it was only fruit (no sugar) it came right off. I ended up with 24 cups (that's 1.5 gal) of apricot -- no added water or anything.
After it simmered quite a while, and made a gorgeous apricot tinted white foam on top of the pot, I divided the batch into 10 cups and 14 cups in two different pots, added the pectin to a mixture of unrefined cane sugar and demerara sugar -- the demerara gave the apricot jam a much darker orange color.
10 - 16 oz jars
8 - 8 oz jars
1 - 4 oz jar