This recipe is very easy to double or triple. I prefer to freeze my jam, but if you're planning on canning this jam, you'll want to sterilize your jars and lids before adding the hot jam to them, and then sterilize the sealed jars in boiling water for about 15 minutes. If you prefer, you can leave out the ginger for straight-up apricot jam. To prevent the jars from cracking when freezing them, leave about 1/2 inch of space on the top and let them cool before placing them in the freezer.