ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Pineapple-Apricot Jam

Misc.
PINEAPPLE-APRICOT JAM

crushed pineapple, drained
chopped apricots
sugar
lemon juice

Measure 2:1 apricots to pineapple. From the total mixture, measure 1:1 sugar and apricot mixture. Place pineapple and apricots into a large pot, and add about 1/4 c. lemon juice per 7 c. mixture. Bring pineapple and apricots to a boil. Add sugar. Bring to a rolling boil and reduce heat. Cook on medium-high (low boil) until desired consistency. 20 minutes for thicker jam, 15 minutes for thinner jam. (I have added margarine, about 1 Tbs. just before I reduce the heat. This really cuts down on skimming foam!) Skim. Ladle hot into jars and cap. Process in boiling water bath 10 minutes.

MsgID: 014047
Shared by: Ellen in Missouri
In reply to: ISO: Pinecot -Pincot preserve/jam recipe
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pinecot -Pincot preserve/jam recipe
  Julia Camp-Monticello, IL
2 Recipe: Pineapple-Apricot Jam
  Ellen in Missouri
ADVERTISEMENT
Random Recipes
  • Pear Apricot Jam
  • PEAR APRICOT JAM "Try this easy-to-make jam on whole-wheat muffins or toast." 3 pounds firm pears, peeled, cored, and chopped Juice and zest of 2 firm lemons 1 1/2 cups water 2 1/2 cups (10 ounces) soft dried apricot...
  • Soft and Chewy Gingersnaps
  • SOFT AND CHEWY GINGERSNAPS 3/4 cup shortening 1 cup sugar (plus additional sugar for rolling) 1/4 cup light molasses 1 egg, beaten 2 cups flour 2 tsp baking soda 1 tsp cinnamon 1 tsp ground cloves 1 tsp ground ginger ...
  • New York Deli Creamy Cole Slaw
  • This is a great cole slaw recipe better then KFC NEW YORK DELI CREAMY COLE SLAW 5 lbs shredded cabbage 6 thinly sliced scallion (white & green) 2 1/2 cups of mayonnaise 1 cup of sugar 1/2 cup rice wine vinegar 3 garl...
  • Welsh Pork Pasties (Veg-All recipe, 1992)
  • WELSH PORK PASTIES 1/4 cup margarine 1/2 lb. pork cubes, 1/2 inch diced 1/2 cup onions, diced 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. thyme 1/4 cup flour 1 (12 oz.) can chicken broth 1 (16 oz.) can Veg-All Mixed Vegetab...
ADVERTISEMENT
  • Spice-Roasted Cauliflower and Jerusalem Artichokes
  • SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES "Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which is one of the easiest ways to cook it) together with Jerusalem ar...
  • Ruby Tuesday's White Bean Chile
  • Today I made Ruby Tuesday's White Chicken Chile and it does not look anything like it. Mine is not thick, nor white and I added just 4 cups of diced chicken as 6 was way to much. I certainly can follow the directions in ...
  • Broccoli, Cheese and Ham Breakfast Casserole
  • BROCCOLI, CHEESE AND HAM BREAKFAST CASSEROLE 12 slices bread, frozen 3/4 lb Kraft Old English Cheese, sliced 2 cups cubed or shaved ham 1 (9 oz.) pkg. frozen chopped broccoli, cooked and drained 6 eggs, slightly beate...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Pineapple-Apricot Jam
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!