Canning and Preserving, by Mountain Breeze













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Apricot-Pineapple Jam
From: Julie
  • 12 cups apricots
  • 1/4 cup lemon juice
  • 4 cups sugar
  • 1 20 ounce can crushed pineapple with juice (you can also add an extra 20 ounce can of DRAINED crushed pineapple)
  1. Clean apricots; cut off any blemishes.
  2. Cut in half; pit; cut into quarters or eighths into stock pot.
  3. Add pineapple and lemon juice.
  4. Start with 4 cups of sugar; add extra TO TASTE.
  5. Cook for 2 hours at a simmer; then boil for an extra 30 minutes.
  6. STIR SO JAM DOES NOT BURN.
  7. Have canning jars in pan of hot water (lids & rings too), but do not boil.
  8. Ladle into hot 1/2 pint or pint jars, set into canning pot.
  9. Process in water bath canner for 20 minutes.
  10. Cool 12-24 hours and test seal.


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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