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Apricot Pineapple Jam
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12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar
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
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |