zxcvbob wrote:

> 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
Mine wasn't runny at all Bob and I used the four cups of water. Of
course I really brought it to a rolling boil both times and a lot of the
water probably left the area quickly. There was only about 2 cups of
liquid left after plumping up the apricots, but, then, they stayed in
the fridge, sealed, for about two weeks.

George