Monday, March 4, 2013

Apricot Pineapple Jam

I hope this helps you in your quest for delicious homemade goods. ♥

Apricot Pineapple Jam~ Courtesy of Aunt Linda

4 cups mashed Apricots

1 cup Pineapple

1 Box of Pectin

Sugar, Butter, and Lemon Juice asked for in the Pectin instructions

Add fruit, pectin, butter, and lemon juice in to a stock pot. Bring to a rolling boil and add sugar.

Bring back to a rolling boil and boil typically for 1 minute. Ladle into sterilized canning jars and process for 10 minutes, adding time for altitude. I had to process mine for 25 (I'm at 6,100+ feet). Fetch jars our of the water bath canner and let sit for 24 hours.

Letting the jars sit for 24 hours has nothing to do with the jam its self, but the lids. Go ahead go get a lid, I'll wait. If you have the nice shinny side up flip it over. There should be the white bottom and a rubber ring. Letting the jars sit for 24 hours insures that the rubber ring, that was warm and sticky while your boiled it in the canner, sticks its self to the jar.

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