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Certo® Apricot-Pineapple Jam
Recipe By : Certo
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
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3 cups prepared fruit*
1/4 cup fresh lemon juice
1 teaspoon EVER-FRESH Fruit Protector -- (optional)
5 cups sugar
1/2 teaspoon margarine
1 pouch CERTO Fruit Pectin
*(about 1 pound fully ripe apricots and 1/2 fully ripe medium pineapple) BOIL
jars on rack in large pot filled with water 10 minutes. Place flat lids in
saucepan with water. Bring to boil. Remove from heat. Let jars and lids
stand in hot water until ready to fill. Drain well before filling. REMOVE
pits (do not peel) and finely chop apricots. Measure 2 cups into 6- or
8-quart saucepot. Pare, core and finely chop pineapple. Measure 1 cup into
apricots in saucepot. Stir in lemon juice and fruit protector. MEASURE sugar
into separate bowl. (Scrape excess sugar from cup with spatula to level for
exact measure. ) Stir sugar into fruit in saucepot. Add margarine. Bring to
full rolling boil on high heat, stirring constantly. Quickly stir in fruit
pectin. Return to full rolling boil and boil exactly 1 minute, stirring
constantly. Remove from heat. Skim off any foam with metal spoon. LADLE
quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims
and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars
minutes, then turn upright. After jars are cool, check seals. OR follow
water bath method recommended by USDA.
Posted To Fabfood August 1998~Busted With 2.0
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NOTES : Makes 6 (1-cup) jars.
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