APRICOT PINEAPPLE JAM Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups prepared fruit (about 2 pounds fully ripe apricots)
1 can (20 oz.) crushed pineapple packed in unsweetened fruit juice
1/2 cup lemon juice
1 pkg. MCP Pectin
8 cups of sugar
1/4 tsp margarine, butter or oil
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Directions: |
Directions:Boil jars on rack in large pot fulled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill.
Pit unpeeled apricots; finely chop or grind. Measure 3 cups into 6-8 quart saucepan. Add crushed pineapple and lemon juice.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil. Add margarine and boil hard exactly 4 minutes, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lid, screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. Or put in water bath and boil for about 20 minutes. |
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Number Of
Servings: |
Number Of
Servings:Makes 9 (1 cup ) jars |
Personal
Notes: |
Personal
Notes: Our family has always loved apricot jam. When I was a girl we had a large apricot tree in the yard. The apricots were always big and tasted so good. Loved the summers with jams and bottled fruit, that lasted us all winter.
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