Monday, July 15, 2013
apricot pineapple jam
Last month a friend from high school that I hadn't seen in 11 years (okay, I'll admit it has been WAY longer since I left high school but I won't admit just HOW LONG). When she came to visit with her husband and kids whom I'd never met, she brought me some homemade jam. My son is a PB&J fan and LOVES this jam so I am so happy Sandi shared this recipe with me which was passed down from her Grandpa. Although I think I missed apricot season I anticipate the next time I can get my hands on some fresh apricots to make some.
apricot pineapple jam (my friend Sandi was given this recipe from her Grandpa)
3 1/2 pounds apricots (5-6 cups finely chopped, unpeeled apricots)
1 can pineapple in rings
4 1/2 cups sugar
box of Sure Jell pectin (Sandi uses the "for less" or "no sugar" recipe with sugar)
Measture 5 cups prepared apricots into a 6 or 8 quart pot. Squeeze about 2 tablespoons lemon juice over the apricots.
Take the pineapple rings out of the can reserving the juice they come in. Cut the rings into roughly 1/2 inch squares and add it to the pot.
Pour about 1/4 cup of the reserved pineapple juice in and mix it all together.
Stir the pectin into the prepared fruit in the pot.
Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids Screw bands tightly. Place jars on elevated rack in canner. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger.
Put it on the stove in a large saucepan, stirring often until everything looks nicely blended together, about 10 minutes. If the apricots don't look like they are breaking down or your pineapple chunks are too big, take a potato masher to them.