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

_____
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

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

I don't know about Bob but the recipe I use from him has four cups of
just plain water to soak the cots, and 6.5 cups of sugar put in the pot
last. Comes out just fine.

George

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
>
> _____

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

In article >, 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

> > _____
> > * 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.
> > _____

> 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

I just took a batch out of the BWB. Ten half-pints and two 4-ounce
jars. Looks good -- sunshine in a jar. More like the second recipe
than the one Kathi posted. I prepped the aps differently than your
recipe -- chopped them in the fp with 2 tbsp sugar, covered them with 3
cups water and nuked them for 10 minutes. Added about a cup of OJ to
the kettle when I was cooking the fruit and pectin; I used the 6-1/2
cups sugar. Sunshine In A Jar.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

"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

"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
>
>

Kathi Jones wrote:
>
> 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


When you posted it last week, I didn't look closely enough at it to
verify it was the right one. (I did not know there was another
version.) Sorry about that.

Best regards,
Bob

"zxcvbob" > wrote in message
...
> Kathi Jones wrote:
> >
> > 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
>
>
> When you posted it last week, I didn't look closely enough at it to
> verify it was the right one. (I did not know there was another
> version.) Sorry about that.
>
> Best regards,
> Bob

no problem Bob - I'm following the tread and I'll make the one that turns
out best ;-)

thanks,

Kathi