Apricot Pineapple Jam
Ingredients
Scale
- 4 cups apricots, crushed (about 2 lbs)
- 2 1/2 cups crushed pineapple, canned in juice (with the juice)
- 1/4 cup lemon juice
- 1 49 gram box of powdered pectin
- 4 1/2 cups granulated sugar
For canning:
Instructions
- Pit apricots by cutting in half, and removing pit
- Give a quick blend, and measure out 4 cups of crushed fruit into a large (at least 4 quart) pot
- Add pineapple, lemon juice, and pectin, and stir until pectin is dissolved
- Heat to a full boil
- Add sugar, and stir until dissolved
- Bring mixture to a full, rolling boil
- Boil for one minutes
- Remove from heat, and skim foam from top
- Sterilize canning jars, and ladle jam into jars, leaving about 1/2 inch of headspace
- Wipe rims with a soft cloth if needed to remove splattered jam or debris
- Screw down lids and bands
- Prepare water bath canner with hot water, and place jars in water, arranging them so they do not tough
- Place lid on kettle, and heat over medium-high heat to a rolling boil
- Process pint jars for 20 minutes, or half pint jars for 15 minutes
- Remove from heat
- Remove lid from canner to speed cooling if desired
- When jars are cool enough to safely handle, remove from canner, and let rest for 24 hours
- Test for seal, wash jars if needed, and store in a cool place out of direct light.
Find it online: https://www.frugalfarmwife.com/article/apricot-pineapple-jam/