Apricot Pineapple Jam

1. 1

   Sterilize jars. Place flat lids in saucepan of boiling water. Remove from heat. let jars and lids stand in hot water until ready to fill.

2. 2

   Pit apricots; do not peel. Cut in small pieces and finely chop. Add pineapple and syrup. Put in saucepot. Add cherries. Measure sugar and set aside.

3. 3

   Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon.

4. 4

   Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Process in boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.