Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Treat fruit to prevent darkening. Combine lemon slices and apricot nectar in a large saucepot. Bring to a boil; reduce heat and keep hot until needed. Drain and rinse apricots. Cook apricots in water one layer at a time until hot throughout.

Pack hot fruit into hot jars leaving 1/2-inch headspace. Carefully ladle hot apricot nectar over fruit, leaving 1/2-inch headspace. Add one lemon slice to each jar. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

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