Ripe Blenheim apricots, donated by the Packard family from their Los Altos Hills orchard, await processing into jam.

Volunteers peel and pit apricots to prepare them for cooking.

Volunteer David Kim handwashes jar lids and screw bands as part of the process’s hygiene standards.

Volunteers Mandy Lowell, David Kim, and Nanci Hollister stir the apricots continuously as they boil, a time-consuming step required to cook the fruit without burning it.

Volunteer Catherine Wong funnels finished jam into jars and releases the air bubbles.

Wong adds the jam into jars, while Stanford Parents’ Club co-chair Ramona Varella seals them with lids.

Club co-chair Yan Zou preserves the jam and creates a vacuum seal by boiling the filled jars.

Volunteer Steve Gu lifts sterilized, sealed jars from boiling water to prepare them for cooling and labeling.

Sealed and sterilized jars of golden apricot jam are ready for sale to support Stanford students.