Apricot Pineapple Jam

 

 

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This recipe is a newbie for me as I have never really worked with apricots much before.

At first I was planning to make a basic apricot jam, but then in my research discovered that some people combine it with pineapple.

I am so glad that I did, for this was a winner! In fact, it turned out so well that I plan to make another batch later today.

jam

The recipe was taken directly from Sure Jell’s website, seen here. The only variation I had from this was that I used the basic yellow box of Sure Jell, not the MCP box (which I’ve honestly never even seen before).

Here is a breakdown of how to make this:

3 C prepared apricots

1 can crushed pineapple, drained

1/2 C lemon juice

1 box pectin

1 tsp butter (to reduce foaming)

8 C sugar

Prepare jelly jars. Wash, pit, and then finely chop apricots (with peels on) until you have 3 cups of it. Place in a heavy-bottomed sauce pot, then add drained pineapple, lemon juice, and pectin. Heat until it comes to a rolling boil, stirring often. Add sugar and stir in, then bring to a boil once more, allowing it to boil about 4 minutes. Remove from heat. Skim off foam if desired.
Ladle into jelly jars, then place lids with bands on tightly. Process in a hot water bath about 10 minutes. Remove from water and let jars sit about 24 hours before removing bands.

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