My friend Sandi from my high school days came to visit and brought her family along whom I'd never met. She brought us some homemade jam and we were fortunate enough that Sandi shared the recipe with us.
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)
lemon, juiced
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)
Measure 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.
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)
lemon, juiced
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)
Measure 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.
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