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.
- 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. Yield: 5 cups.
Originally published as Apricot Pineapple Jam in Country Woman July/August 2003, p41
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