"zxcvbob" > wrote in message
...
> 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

if I remember right, I just googled for the recipe when George mentioned
he'd made it just recently. The recipe I asked him about is the one I
found.

Kathi