Saturday, July 21, 2012

Apricot Pineapple Jam

I'm always trying new jam recipes.  This one turned out to be really good.

5 cups apricots, pitted (about 4 pounds)
1 cup of fresh pineapple, cut into small pieces
1 box of pectin
6 cups of sugar
1 tsp butter or margarine
Sterilized jars and lids

  • In a food processor, pulse the apricots until they are smooth but not pureed.  You can also do this by hand with a potato masher.  Do the same with the pineapple and then combine the two fruits into a large pot over the stove.  
  • Add the pectin and the butter.  The butter helps the jam not to foam during the heating process.
  • Over medium high heat, heat the mixture until it reaches a boil that doesn't stop when you stir it.
  • At this point add the sugar.  Cook until it reaches a boil again and let it boil for 5 minutes.
  • Pour in sterilized jars and process in a water bath canner for 10 minutes.

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