On Sat 02 Apr 2005 07:26:15a, Melba's Jammin' wrote in rec.food.preserving:

> In article >, Wayne Boatwright
> > wrote:
>> Apricot-Pineapple Jam
>>
>> 1 pound dried apricots
>> 2 #2 cans crushed pineapple (in its own juice)
>> 1-1/2 pounds sugar
>> 1/2 teaspoon salt
>>
>> Rinse the apricots and soak them overnight in the juice drained from the
>> canned pineapple. In the morning, chop the apricots coarsely. Combine
> (snip)
> I made Bob's (similar but with additional pectin) recipe recently and
> decided I like to chop the apricots before soaking them in the water his
> recipe calls for. The jam was a hit at the local Srs. Bake Sale.

You're right, it's easier to chop up the apricots before soaking. I
usually snip them with scissors. I just never changed the recipe
instructions.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974