Certo® apricot-pineapple jam

 
                        Certo® Apricot-Pineapple Jam
 
 Recipe By     : Certo
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          prepared fruit*
      1/4  cup           fresh lemon juice
    1      teaspoon      EVER-FRESH Fruit Protector -- (optional)
    5      cups          sugar
      1/2  teaspoon      margarine
    1      pouch         CERTO Fruit Pectin
 
 *(about 1 pound fully ripe apricots and 1/2 fully ripe medium pineapple) BOIL
 jars on rack in large pot filled with water 10 minutes.  Place flat lids in
 saucepan with water.  Bring to boil.  Remove from heat.  Let jars and lids
 stand in hot water until ready to fill.  Drain well before filling.  REMOVE
 pits (do not peel) and finely chop apricots.  Measure 2 cups into 6- or
 8-quart saucepot.  Pare, core and finely chop pineapple.  Measure 1 cup into
 apricots in saucepot.  Stir in lemon juice and fruit protector.  MEASURE sugar
 into separate bowl.  (Scrape excess sugar from cup with spatula to level for
 exact measure.  ) Stir sugar into fruit in saucepot.  Add margarine.  Bring to
 full rolling boil on high heat, stirring constantly.  Quickly stir in fruit
 pectin.  Return to full rolling boil and boil exactly 1 minute, stirring
 constantly.  Remove from heat.  Skim off any foam with metal spoon.  LADLE
 quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims
 and threads.  Cover with two-piece lids.  Screw bands tightly.  *Invert jars
 minutes, then turn upright.  After jars are cool, check seals.  OR follow
 water bath method recommended by USDA.
 
 Posted To Fabfood August 1998~Busted With 2.0 
 
 
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 NOTES : Makes 6 (1-cup) jars.