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Buzz's Apricot/Pineapple Jam Recipe

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This recipe for Buzz's Apricot/Pineapple Jam is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pit, but do not peel, chop Apricots fine 4 ½ Cups
Crushed Pineapple ½ Cup
2 Table spoons of Lemon Juice
7 Cups of Sugar
1 Sure Jell Pectin
Directions:
Directions:
Prepare a water bath to seal the jars. Boil enough water to cover the jars by at least one inch in a deep pan before you start to cook the jam.
Measure sugar and keep ready to the side.
Mix Pectin & Lemon Juice with fruit and using high heat to bring to a boil. Once fruit is boiling add all of the sugar at once. Bring to a boil again. Stir gently. Boil hard for one minute. Remove from heat for 5 minutes to cool a bit, while cooling skim the top of the mixture to remove any foam (Cooling prevents floating fruit). Put into jars quickly, leaving ¼ inch headspace. Clean rim and seal the jars with lids and rings. Place the jars in boiling water for 15 minutes (water bath). Water should be at least one inch above lids. Remove from bath and set on newspaper or cardboard to cool. (The glass jar will cool to fast on the counter, with out an insulator. It could crack.) It should set in 24 hours.
Makes 4 pints (Six 12 oz jars).

 

 

 

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