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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
year. Editor's Note: This recipe does not use pectin.
Yield: 5 cups.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |