posted by Becky 06-22-103 8:33 PM
Apricot Jam
6 c. cut up, peeled apricots
1/4 c. lemon juice
1 pkg. Sure-Jell (or other pectin crystals)
2 1/2 c. honey
Wash apricots, remove stones and chop into small pieces. Place in a large saucepan. Boil gently 15 minutes. Stir in lemon juice, then pectin, mixing well. As soon as mixture boils again, add honey. Cook at a full rolling boil for 5 minutes.
Pour into hot sterilized jars and seal with a thin
layer of paraffin. When cool, add another thin layer of paraffin. Cover. Label. Store in a cool place.
Makes about 8 jelly jars.
Apricot-Pineapple Jam
1 (20 oz.) can crushed pineapple (juice pack)
1 c. dried apricots
1 c. unsweetened pineapple juice
1/2 c. light raisins
1/2 tsp. ground ginger
Drain pineapple, reserving juice. Add water to the juice to equal 1 1/2 cups liquid. Combine pineapple juice mixture, dried apricots, unsweetened pineapple juice and light raisins. Bring to boiling. Cover and simmer for 20 minutes.
Pour mixture into blender container. Add crushed pineapple and ground ginger. Cover and blend until smooth. Return mixture to saucepan. Bring to boiling, stirring constantly.
Ladle mixture into hot clean jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 10 minutes (time after water boils).
Makes 4 half pints.