Recipe: Apricot Pineapple Jam

If you are using a book that old, it would not be considered safe and up to date. There are new guidelines that need to be followed for safety reasons. There is also a recipe that I saw that uses dried apricots.

APRICOT PINEAPPLE JAM

3 cups apricots; pitted and chopped
1 (20 ounce) can crushed pineapple in juice
1/2 cup lemon juice
1 package dry pectin
1/2 teaspoon butter
8 cups sugar

Measure apricots into 6-8 qt. saucepot. Add pineapple and lemon juice. Stir pectin into fruit mixture. Bring mixture to a full rolling boil, stirring constantly.

Add butter. Stir in sugar quickly. Bring back to a rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.

Ladle into sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Process in a boiling water bath for 10 minutes.

Makes about 9 cups of jam