Apricot Jam-No Sugar Added

I absolutely LOVE to make homemade jam. But with this Anti-Inflamation diet that I am trying to stick to in order to help heal my back, I have not been eating jam because even the low sugar variety I make has quite a bit of added white sugar. So my precious friend and prayer partner gave me this wonderful recipe for Apricot Jam-No Sugar Added.

Ingredients
8 cups pureed fresh apricots, rinsed and halved and pureed in blender
1 can frozen apple juice concentrate
1 box low sugar sure jell
Juice from 1 lemon
1 tsp butter or coconut oil to reduce foaming

1. Wash, half and puree fresh apricots to make 8 cups of apricot puree. Pour puree into a large heavy duty pot. Add remaining ingredients and stir well until combined.
2. Put on medium heat and stir frequently until mixture comes to a rolling boil. This step may take up to 30 or 40 minutes.
3. Once boiling, turn down heat and continue stirring for at least 10 minutes. To avoid sticking or burning do NOT leave your pot unattended at this point.
4. After mixture begins to thicken, ladle into canning jars. I like to use 8 or 12 ounce Kerr or Ball jars. (sterilized in the dishwasher and lids heated in a pot of water to boiling).
5. For extra information on processing, www.pickyourown.org/jam.htm
is a great website with good pictures.
6. I fill my hot jars quickly and place the hot tops and rings on and screw down almost all the way. Working quickly, I turn the jars upside down immediately.
7. After about an hour I turn my jars right side up and any of the jars that do not seal within the next hour or two, I process with the boiling water method described in the link shared above.