Recipe(tried): Tart Apricot-Pineapple Jam

Hi,

Here is a recipe I tried recently. It's surprising good.

Enjoy!

Tart Apricot-Pineapple Jam
Approved by: Dr. George K. York, Food Technologist Emeritus, UC Davis

This is an interesting tart jam that makes a nice alternative to the usual sweet jams. It is a delicious spread on crisp bread.

Yield: 10 half-pints

4 cups dried apricots
5 cups pineapple, crushed or in small chunks (2 pineapples)
1 cup pineapple juice (obtained from crushing)
1 lemon, thinly sliced and chopped (including rind)

Simmer apricots in enough water to cover until they are soft enough to be mashed. Add pineapple and lemon. Simmer, stirring frequently, until the mixture is thick and the pineapple chunks are clear. Add juice while simmering.

Fill clean, hot, sterilized pint jars with jam, leaving 1/4-inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.

Process in a hot water bath at 190 degrees F for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.