To prepare for water-bath canning:
- Wash jars and lids in hot soapy water; rinse with warm water.
- Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
- Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
- Remove and drain jars and lids, one at a time, as needed for filling.
To make the preserves:
- In a bowl, combine water and ½ cup lemon juice. Fill another bowl with ice water.
- Fill a stock pot ¾ full of water; bring to a boil. Working in batches, add apricots and boil for 20 seconds or until skins easily peel away; remove with slotted spoon and transfer to ice water.
- Slip skin off apricots using a paring knife. Cut apricots in half; remove pits. Place in the lemon juice and water solution to prevent browning and drain once complete.
- Place the apricots in a food processor in batches, processing until finely chopped.
- Measure exactly 6 cups of fruit and combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large bowl, stirring until pectin dissolves. Let stand 10 minutes.
- Bring the mixture to a full rolling boil over medium-high heat. Boil for 1 minute, stirring constantly.
- Remove from heat and add Splenda® Granulated Sweetener until it dissolves. Skim off any foam with metal spoon.
- Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
- Place the jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover and bring water to gentle boil.
- After 10 minutes, remove jars and place upright on towel to cool completely. Once cooled, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.