Pineapple-Apricot Jam
20
oz pineapple; crushed, 1 cn
6
oz maraschino cherries; 1 jar,*
8
oz dried apricots; cut into 1/4
1/4
cup water
3
1/2 cup sugar
2
tablespoon lemon juice
3
oz fruit pectin; liquid,1 pouch
*
Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small
pieces.
Heat
the pineapple, with the syrup, the reserved cherry syrup, the
apricots
and the water to boiling in a Dutch oven, stirring
occasionally
then reduce the heat and cover. Simmer, stirring
occasionally,
until the apricots are tender, about 10 minutes. Stir
in
the sugar, lemon juice, and cherries. Heat to a full rolling boil
over
high heat, stirring constantly. Boil and stir for 1 minute.
Remove
from the heat and stir in the pectin. Pour into hot sterilized
jars
or glasses or freezer containers. Cover and cool to room
temperature
and store in the refrigerator or freezer no more than 3
months.
Cherry Pineapple Jam
4
quart pitted cherries
2
cup crushed pineapple
1
sugar
Recipe
by: Jo Merrill This is an old recipe and quite unique these
days.
Combine
fruits and add an equal weight of sugar. Heat slowly to
boiling.
Simmer 3/4 hour. Pour into platters. Cover with glass and
set in the sun until
desired consistency is reached.
Pineapple Apricot Jam
2
lb dried apricots
2
cup crushed pineapple
3
1/4 cup sugar
Wash
apricots. Cover with cold water. Heat slowly to boiling. Simmer
until
soft. Add pineapple and sugar. Simmer slowly, stirring frequently,
until thick.