Sure.jell® apricot-pineapple jam

 
                      Sure.jell® Apricot-Pineapple Jam
 
 Recipe By     : Sure Jell
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          prepared fruit*
    1      teaspoon      EVER-FRESH Fruit Protector -- (optional)
    6      cups          sugar
    1      box           SURE.JELL Fruit Pectin
      1/2  teaspoon      margarine
 
 *(about 2-1/2 pounds fully ripe apricots and 1-1/2 fully ripe medium
 pineapples) BOIL jar 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.
 PIT apricots; do not peel.  Finely chop or grind fruit.  Measure 3 1/2 cups
 into 6- or 8-quart saucepot.  Pare and core pineapples; finely chop or grind.
 Measure 1 1/2 cups into saucepot.  Add fruit protector, if desired.  MEASURE
 sugar into separate bowl.  (Scrape excess sugar from cup with spatula to level
 for exact measure.  ) Stir fruit pectin into fruit in saucepot.  Add
 margarine.  Bring mixture to full rolling boil on high heat, stirring
 constantly.  Quickly stir in all sugar.  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 5 minutes, then turn upright.  After jars are
 cool, check seals.  *Or follow water bath method recommended by USDA.  NOTE:
 Jam sets slowly; allow 1 week.
 
 Posted To Fabfood August 1998~Busted With 2.0 
 
 
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