Wayne Boatwright wrote:
> 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.
>
I rehydrate them, drain and put through the food processor on coarse
chop. Save the fluid from draining and then proceed with the jam. I use
Bob Baron's recipe, never fails.

George