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30 Minute Apricot-Pineapple Jam

Source of Recipe

internet


List of Ingredients

1-1/2 cups prepared fruit (buy about 1 lb. fully ripe apricots)
1 can (8 oz.) crushed pineapple in syrup, undrained
1 Tbsp. fresh lemon juice
5 cups sugar, measured into separate bowl
3/4 cup water
1 box Fruit Pectin



Recipe

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
PIT and finely chop unpeeled apricots. Measure exactly 1-1/2 cups prepared fruit into large bowl. Stir in pineapple with syrup and lemon juice. Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using