Mix apricots, lemon juice and rind. Add sugar, stir 5 minutes until sugar dissolves. Let stand 20 minutes. Stir in pectin. Ladle into jars, filling to within 1/2 inch of top. Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
3 cups apricots, mashed
1 tablespoon lemon juice
1/8 teaspoon grated lemon rind
5 cups granulated sugar
1/2 bottle liquid Certo
