SURE.JELL for Less or No Sugar Needed Recipes - Apricot-Pineapple Jam

1. 1

   Bring boiling-water canner, half full with water, to simmer.

2. 2

   Wash jars and screw bands in hot soapy water; rinse with warm water.

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   Pour boiling water over flat lids in saucepan off the heat.

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   Let stand in hot water until ready to use.

5. 5

   Drain well before filling.

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   Pit unpeeled apricots; finely chop or grind fruit.

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   Measure exactly 4 cups prepared apricots into 6- or 8-qt.

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   stockpot.

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   Peel and core pineapples; finely chop or grind fruit.

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    Measure exactly 2 cups prepared pineapple into stockpot with apricots; stir until well blended.

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    Add fruit protector; mix well.

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    Mix 1/4 cup of the sugar and the pectin in small bowl.

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    Add to fruit mixture in stockpot; mix well.

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    Add butter to reduce foaming.

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    Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

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    Stir in remaining 3-3/4 cups sugar.

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    Return to full rolling boil and boil exactly 1 min., stirring constantly.

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    Remove from heat.

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    Skim off any foam with metal spoon.

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    Ladle immediately into prepared jars, filling to within 1/4 inch of tops.

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    Wipe jar rims and threads.

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    Cover with two-piece lids.

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    Screw bands tightly.

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    Place jars on elevated rack in canner.

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    Lower rack into canner.

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    (Water must cover jars by 1 to 2 inches.

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    Add boiling water, if necessary.)

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    Cover; bring water to gentle boil.

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    Process 10 min.

30. 30

    Remove jars and place upright on a towel to cool completely.

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    After jars cool, check seals by pressing middles of lids with finger.

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    (If lid springs back, lid is not sealed and refrigeration is necessary.)

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    Jam sets slowly and may take up to 1 week to set completely.

No nutritional information available.

No additional tips available.