* Exported from MasterCook * Certo® Apricot-Pineapple Jam Recipe By : Certo Serving Size : 1 Preparation Time :0:00 Categories : To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups prepared fruit* 1/4 cup fresh lemon juice 1 teaspoon EVER-FRESH Fruit Protector -- (optional) 5 cups sugar 1/2 teaspoon margarine 1 pouch CERTO Fruit Pectin *(about 1 pound fully ripe apricots and 1/2 fully ripe medium pineapple) 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. REMOVE pits (do not peel) and finely chop apricots. Measure 2 cups into 6- or 8-quart saucepot. Pare, core and finely chop pineapple. Measure 1 cup into apricots in saucepot. Stir in lemon juice and fruit protector. MEASURE sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure. ) Stir sugar into fruit in saucepot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in fruit pectin. 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 minutes, then turn upright. After jars are cool, check seals. OR follow water bath method recommended by USDA. Posted To Fabfood August 1998~Busted With 2.0 - - - - - - - - - - - - - - - - - - NOTES : Makes 6 (1-cup) jars.