Apricot Pineapple Jam

Home
Up

MCP Apricot Pineapple Jam


Prep Time: 45 min
Total Time:  2 hr 0 min
Makes:  about 9 (1-cup) jars.
 
 
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
 
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)
 

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM