"Kathi Jones" > wrote in message
...
>
> "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
> > > - - - - - - - - - - - - - - - - - -

I just googled the group again and discovered that this recipe is the one
Bob posted when he was still trying to work out the particulars. He even
asked for others input as to how much water he should use


> > > * 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.
> > >

this is the actual recipe he ended up with in July 2002 - ashe says in the
rest of this post ;-)

Kathi


> > >
> > > 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
>
>