* Exported from MasterCook * Sure.jell® Apricot-Pineapple Jam Recipe By : Sure Jell Serving Size : 1 Preparation Time :0:00 Categories : To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups prepared fruit* 1 teaspoon EVER-FRESH Fruit Protector -- (optional) 6 cups sugar 1 box SURE.JELL Fruit Pectin 1/2 teaspoon margarine *(about 2-1/2 pounds fully ripe apricots and 1-1/2 fully ripe medium pineapples) BOIL jar 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. Finely chop or grind fruit. Measure 3 1/2 cups into 6- or 8-quart saucepot. Pare and core pineapples; finely chop or grind. Measure 1 1/2 cups into saucepot. Add fruit protector, if desired. MEASURE sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure. ) Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. 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 5 minutes, then turn upright. After jars are cool, check seals. *Or follow water bath method recommended by USDA. NOTE: Jam sets slowly; allow 1 week. Posted To Fabfood August 1998~Busted With 2.0 - - - - - - - - - - - - - - - - - -