I am getting ready to make jam out of some frozen blanched apricots (stored in lemony simple sugar).
Because I have stored them in lemony simple sugar I am not sure how much lemon and sugar I have in each block of apricots.
My question is - do the ratios of lemon and sugar in apricot jam really make a huge difference? I mean will it not preserve because my ratios are screwed up or is a bit of fudging not all that important. I will be canning it in glass gars for the shelf.