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Apricot Pineapple Jam Recipe

Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. "The juice is what makes the jam taste so good," says Carol Radil of New Britain, Connecticut.

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40 Servings
Prep: 10 min. Cook: 1 hour 20 min. + standing

Ingredients

12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar

Directions

In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
Pour into jars or freezer containers; cool to room temperature, about 1 hour.
Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 5 cups.

Editor's Note: This recipe does not use pectin.

Nutrition Facts: 1 serving (2 tablespoons) equals 89 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, 1 g fiber, trace protein.

Apricot Pineapple Jam published in Country Woman July/August 2003, p41

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