Melba's Jammin' wrote:
> Dude, seems I have two different versions in my files. Which are you
> promoting nowadays? Note that the first recipe doesn't show a
> quantity of boiling water, either. And the second one has more
> apricots and sugar. Make up your mind, eh?
> -Barb
>
> * Exported from MasterCook Mac *
>
> Pineapple Apricot Jam 2
>
> Recipe By : Posted by Kathi Jones to r.f.preserving 2-20-05
> Serving Size : 1 Preparation Time :0:00
> Categories :
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound dried apricot
> boiling water
> 1 can crushed pineapple in juice -- (20 ounce)
> undrained
> 1/4 tsp citric acid crystals
> 5 cups sugar
> 1 box powdered pectin (SureJell)
>
> Pour boiling water over the apricots and soak overnight. Finely chop the
> apricots and combine with the soaking water, citric acid, pineapple, and
> pectin. Boil for 10 minutes. Add the sugar all at once and bring back
> to
> a hard boil for 1 minute. Remove from heat. Ladle into hot sterilized
> jars; seal as usual.
> Bob
> - - - - - - - - - - - - - - - - - -
>
>
> Per serving (excluding unknown items): 4020 Calories; 0g Fat (0%
> calories from fat); 1g Protein; 1038g Carbohydrate; 0mg Cholesterol;
> 12mg Sodium
> Food Exchanges: 67 1/2 Fruit; 67 Other Carbohydrates
>
> NOTES : From zxcvbob - rec.food.preserving 2-21-05
>
> _____
> * Exported from MasterCook Mac *
>
> Pineapple Apricot Jam
>
> Recipe By : zxcvbob posted to r.f.preserving 7-20-02
> Serving Size : 11 Preparation Time :0:00
> Categories : Canning, Preserves, Etc.
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pound pitted dried apricot
> 4 cups water
> 1 can crushed pineapple in juice -- (20 ounce)
> undrained
> 1/2 tsp malic acid crystals (or citric acid)
> 3 pounds granulated sugar (about 6 1/2 cups)
> 1 box powdered pectin (I used Ball brand)
>
> Soak apricots in the water overnight. Grind up the apricots with the
> soaking water. Add pineapple, acid crystals, and pectin. Boil for 10
> minutes. Add the sugar all at once and bring back to a hard boil for 1
> minute. Remove from heat. Ladle into hot sterilized jars; seal as
> usual.
> Makes about 11 half-pints.
>
>
> - - - - - - - - - - - - - - - - - -
>
>
> Per serving (excluding unknown items): 14 Calories; less than one gram
> Fat (1% calories from fat); 0g Protein; 4g Carbohydrate; 0mg
> Cholesterol; 3mg Sodium
>
> NOTES : Posted to r.f.preserving 7-20-02 by Bob
>
> _____



The 7/20/02 recipe is what I've made, and I don't really know where the
variant came from. I didn't notice the discrepancy until you pointed it
out. It makes so many jars, I've only made this once or twice.

Next time I make it, I'm gonna cut back to 3 1/2 cups of water to
stiffen it up a little because it was kind of runny (might be why it
only took a white ribbon instead of blue in the county fair.)

Best regards,
Bob