Fresh apricots, pineapple, sugar, lemon juice and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
What You Need
Original recipe yields 96 servings
3 cups prepared fruit (buy about 1 lb. fully ripe apricots and 1/2 fully ripe medium pineapple)
1/4 cup fresh lemon juice
1 tsp. produce protector (optional)
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
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Let's Make It
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.
Pit and finely chop unpeeled apricots. Measure exactly 2 cups prepared apricots into 6- or 8-quart saucepot. Peel, core and finely chop pineapple. Measure exactly 1 cup prepared pineapple into saucepot with apricots. Stir in lemon juice and fruit protector, if desired.
Stir sugar into fruit mixture 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 pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-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.)
How to Measure Precisely
To get exact level cup measure 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.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 minutes; 3,001 to 6,000 feet-increase processing time by 10 minutes; 6,001 to 8,000 feet-increase processing time by 15 minutes; 8,001 to 10,000 feet-increase processing time by 20 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 6 (1-cup) jars or 96 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.