Last year was a bumper crop for apricot trees in my area and I made several batches of this jam. This year the trees don't have near as many apricots on them but hopefully there will be enough for another batch as last years batches disappeared quickly among the neighbors. This jam is easy to make and is delicious and it's great to just go to the freezer in the winter and be able to have that great summer taste!
Ingredients:
- 1 1/2 cups fruit, chopped
- 1 (8 ounce) can crushed pineapple, undrained
- 1 tablespoon fresh lemon juice
- 5 cups sugar
- 3/4 cup water
- 1 box Sure-Jell fruit pectin
Directions:
Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
Pit and finely chop unpeeled apricots. Measure exactly 1 1/2 cups into a bowl. Add pineapple with juice and lemon juice. Mix well. Stir in sugar and let stand 10 minutes, stirring occasionally.
Mix water and pectin in small pan and bring to boil over high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit and stir for 3 minutes or until sugar is all dissolved.
Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.
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