Apricot lite jam

Yield: 6 servings

Measure Ingredient
2 cups (480 mL) dried apricots
1½ cup (360 mL) crushed pineapple, unsweetened (if using canned,
\N \N Drain)
1 \N Orange, peeled, seeded and chopped
\N \N Juice of 1/2 lemon
3½ cup (840 mL) sugar

Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving ¼" (6mm) head space. Adjust caps.

Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)

From: The Ball Blue Book Shared By: Pat Stockett

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