"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pineapple-Apricot Preserves, by Elizabeth Edge, is from My Mother's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. dried apricots 1 8-ounce can crushed pineapple 1 1/2 c. water 3 c. sugar
Soak apricots in a pan of water overnight. Drain and cut into small pieces. In a heavy saucepan, place pineapple, apricots and 1 1/2 cups water and cook on medium high heat for 5 minutes. Add sugar and cook until thick (about 15 minutes)stirring constantly. While hot, fill jars. No wax or sealing required.
This is the jelly Elizabeth made at Christmastime each year and often gave away as gifts. Something about the pineapple mixed in gives the apricots a tropical flair. It is a lovely shade of orange. There is nothing better on a crisp piece of warm toast than butter and these preserves.
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