Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Apricot Pineapple Preserves




Source of Recipe


HF


Recipe Introduction




Wow, Annie, MAGNIFICENT! That is high praise indeed. Thank you so much. (As you remember, I had to really negotiate with DH to get that jar out of the house.)
Since I just came online, I will post the recipe myself, though it's more a method than a recipe. This is my own variation of a preserves recipe from Helen Witty. I also have created a pear variation, if anyone is interested.

This recipe takes about three days but most of that time is spent just letting the fruit and sugar do its own thing.
"My own recipe, beginning with a base from Helen Witty. This recipe can be made with just apricots or peaches."
Yield: "7 cups"



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe apricots (large ones if possible)
1/3 cup lemon juice (fresh not bottled)
lemon pips (i.e. seeds)
6 cups sugar (2 lbs. 12 1/4 oz.)
1 20-oz. can crushed pineapple

Scald apricots and skin. (About 40 seconds in boiling water or less depending on ripeness.)

Quarter apricots. Don't cut too small. You want discrete pieces of apricot in the syrup. This is what gives these preserves their character. Ream lemon and strain juice. Place seeds in a bag. (You can tie up seeds in cheesecloth. I usually also add any pulp left in the reamer.)

Combine apricots and lemon juice. Stir in sugar. Add seeds to the pan and set mixture in the refrigerator overnight or out on the counter for a few hours. Stir occasionally to distribute undissolved sugar.

When ready, place mixture in a pan on medium heat. Bring to a hard boil then simmer 10 minutes, skimming foam. Use a spatula to avoid breaking fruit. Cook another 20 minutes or so until fruit is translucent. Don't overcook. A shorter time is fine; avoid turning apricot pieces to mush.

Pour mixture into a bowl and cool. Cover with a cloth and let rest overnight again.

Lift apricots out with a slotted spoon and drain well in a strainer over a bowl to catch syrup. Remove and discard lemon seeds. Drain crushed pineapple separately. Be sure it is drained thoroughly.

Return syrup without fruit to the pan and set over medium-high heat. Boil rapidly to jelly stage (220°) or, if desired, a bit softer. (You can also remove lemon seeds at this point; it gets a bit messy.)

Stir in crushed pineapple and reheat (about 1 minute). Carefully stir in apricots and any remaining syrup. Boil 1 minute.

Pull off heat and let cool 5 minutes, stirring occasionally to distribute fruit.

BWB 5 minutes.