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.