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MCP® Apricot Pineapple Jam
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Prep Time: 45 min
Total Time: 2 hr 0 min
Makes: about 9 (1-cup) jars.
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3 cups
prepared
fruit
(about 2
lb.
fully
ripe
apricots)
1 can
(20 oz.)
crushed
pineapple
in juice
1/2 cup
fresh
lemon
juice
1 box
MCP
Pectin
1/4 tsp.
butter,
margarine
or oil
(optional)
8 cups
sugar,
measured
into
separate
bowl
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BRING
boiling-water
canner,
half-full
with
water,
to
simmer.
Wash
jars and
screw
bands in
hot,
soapy
water;
rinse
with
warm
water.
Pour
boiling
water
over
flat
lids in
saucepan
off the
heat.
Let
stand in
hot
water
until
ready to
use.
Drain
well
before
filling.
CHOP
finely
or grind
unpeeled
and
pitted
apricots.
Measure
exactly
3 cups
prepared
fruit
into 6-
or
8-quart
saucepot.
Add
crushed
pineapple
and
lemon
juice.
STIR
pectin
into
prepared
fruit in
saucepot.
Add
butter
to
reduce
foaming,
if
desired.
Bring
mixture
to full
rolling
boil (a
boil
that
doesn't
stop
bubbling
when
stirred)
on high
heat,
stirring
constantly.
STIR
in all
sugar
quickly.
Return
to a
full
rolling
boil and
boil
exactly
4
minutes,
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.
Place
jars on
elevated
rack in
canner.
Lower
rack
into
canner.
Water
must
cover
jars by
1 to 2
inches;
add
boiling
water if
needed.
Cover;
bring
water to
gentle
boil.
Process
10
minutes.
Remove
jars and
place
upright
on a
towel to
cool
completely.
After
jars
cool,
check
seals by
pressing
middle
of lid
with
finger.
(If lid
springs
back,
lid is
not
sealed
and
refrigeration
is
necessary.)
(Ladle
quickly
into
prepared
jars,
wipe jar
rims and
threads,
screw
bands
tightly,
place
jars
upside
down on
towel,
and let
them
cool)
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