Ingredients: |
Ingredients: 2 cups finely chopped, pitted, unpeeled apricots
1 cup crushed pineapple, drained
1/4 cup lemon juice
1 tsp Fruit Fresh (optional)
5 cups sugar, measured into a separate bowl
1/2 tsp butter (optional)
1 pouch Certo or Sure Jell fruit pectin
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Directions: |
Directions:Bring boiling water canner, half full with water, to a simmer. Wash jars and screw bands in soapy water, rinse with hot water. Pour boiling water over flat lids in a saucepan, remove from heat and let stand in hot water until ready to use. Drain well before filling.
In a saucepan, add the chopped apricots and the crushed pineapple. Stir in the lemon juice and the fruit fresh (if desired).
Stir sugar into the fruit mixture in the saucepan. Add butter to reduce foaming. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin. Return to a full rolling boil and boil for exactly one minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Ladle immediately into prepared jars filling to within 1/8 inch of the top. Wipe jar rims and threads. Cover with lid and screw band on tightly. Place jars on elevated rack in canner and lower into the canner. Water should cover the jars by 1 to 2 inches. Cover and bring to a gentle boil and process for 10 minutes. Remove jars and place upfight on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed properly and refigeration is necessary. You should hear the lids "pop" as the jars cool which means they are sealing properly. |
This recipe for Apricot Pineapple Jam is from