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Mom's Apricot-Pineapple-Nut Jam (Alice Hollibaugh-Riggs) Recipe

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This recipe for Mom's Apricot-Pineapple-Nut Jam (Alice Hollibaugh-Riggs) is from The Palmyra Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. apricots, pitted
2 cans pineapple (crushed or chunks)
2 c. sugar
1 c. walnuts, chopped
8 pint jars with lid/seals
Directions:
Directions:
Wash apricots and place in large kettle with sugar. Cook till it boils and apricots are soft and mushy. Add pineapple to mixture and lower heat. Stir constantly and do not let burn. Should take about 10-20 minutes till jam is soft and processed. Turn off heat, but while jam is still hot add nute and stir. Pour jam into clean, sterilized jam jars (lids and seals should be in hot water for 5 minutes before you need them). Remember to check there are no nicks or cracks in jar lids or rims. (You can process them in a hot water bath if you wish but, this will keep for about 1 year in pantry not opened.) Store in fridge after opening.

 

 

 

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