- 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 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently.
- Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours.
- Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: 5 cups.
Originally published as Apricot Pineapple Jam in Country Woman July/August 2003, p41
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