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Apricot Pineapple Jam

 Apricot Pineapple Jam
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.
40 ServingsPrep: 10 min. Cook: 1 hour 20 min. + standing


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