Recipe: Apricot-Pineapple Jam

APRICOT-PINEAPPLE JAM
Makes 9 (1-cup) jars

5 cups prepared fruit (about 2-1/2 lb. fully ripe apricots)
1 can (15-1/4 oz.) crushed pineapple in syrup
1/3 cup chopped maraschino cherries (optional)
6 cups sugar
1 box dry fruit pectin (such as Sure-Jell)

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.
Pit apricots; do not peel. Cut in small pieces and finely chop or grid. Add pineapple and syrup. Measure 5 cups into 6- or 8-qt. saucepot. Add cherries. Measure sugar and set aside.

Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off 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. Process in boiling water bath for 10 minutes.

If it doesn't gel right away, give it some time, it can take up to a month for jams to gel.