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Sure.jellŪ Apricot-Pineapple Jam
Recipe By : Sure Jell
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
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5 cups prepared fruit*
1 teaspoon EVER-FRESH Fruit Protector -- (optional)
6 cups sugar
1 box SURE.JELL Fruit Pectin
1/2 teaspoon margarine
*(about 2-1/2 pounds fully ripe apricots and 1-1/2 fully ripe medium
pineapples) BOIL jar 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.
PIT apricots; do not peel. Finely chop or grind fruit. Measure 3 1/2 cups
into 6- or 8-quart saucepot. Pare and core pineapples; finely chop or grind.
Measure 1 1/2 cups into saucepot. Add fruit protector, if desired. MEASURE
sugar into separate bowl. (Scrape excess sugar from cup with spatula to level
for exact measure. ) Stir fruit pectin into fruit in saucepot. Add
margarine. Bring mixture to full rolling boil on high heat, stirring
constantly. Quickly stir in all sugar. 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 5 minutes, then turn upright. After jars are
cool, check seals. *Or follow water bath method recommended by USDA. NOTE:
Jam sets slowly; allow 1 week.
Posted To Fabfood August 1998~Busted With 2.0
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