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Desserts

MCP Apricot-Pineapple Freezer Jam

photo by:kraft
Good stuff and very easy to make!! Thanks
posted by
bdbund
on 9/15/2006
time
prep:
45 min
total:
24 hr 45 min
servings
total:
About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
SURE-JELL Premium Fruit Pectin

What You Need

1-3/4
cups  prepared fruit (buy about 2 lb. fully ripe apricots)
2
cans  (8 oz. each) crushed pineapple in juice, undrained
1/4
cup  fresh lemon juice
1
box  MCP Pectin
1
cup  light corn syrup
4-1/2
cups  sugar, measured into separate bowl

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

PIT and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice.

STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
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