I thought I had lost this recipe, one that my grandmother used to make. I
came across it last night and plan to make it tomorrow. It's tasty, easy,
and requires no additional pectin.

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 the
fruit and all the juice with the sugar and salt and heat slowly. Stir
frequently and cook at a slow boil for about 25 minutes, or until
thickened. Test on a saucer that has just been removed from the freezer.
Pour into hot sterilized jars, seal, and store in a cool place.

We've never processed this in BWB, but it may be processed for 15 minutes.

--
Wayne Boatwright
____________________________________________

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

In article >, Wayne Boatwright
> wrote:

> I thought I had lost this recipe, one that my grandmother used to make.
> I
> came across it last night and plan to make it tomorrow. It's tasty,
> easy,
> and requires no additional pectin.
>
> Apricot-Pineapple Jam
>
> 1 pound dried apricots
> 2 #2 cans crushed pineapple (in its own juice)

What's a #2 can, Wayne? 20 ounces?
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Wayne Boatwright
> wrote:

> I thought I had lost this recipe, one that my grandmother used to make.
> I
> came across it last night and plan to make it tomorrow. It's tasty,
> easy,
> and requires no additional pectin.
>
> Apricot-Pineapple Jam
>
> 1 pound dried apricots
> 2 #2 cans crushed pineapple (in its own juice)

What's a #2 can, Wayne? 20 ounces?
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

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.
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

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.
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> 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.

What, he ingenuously asked, were you doing at a Srs. Bake Sale, young thing?

George

Melba's Jammin' wrote:
> 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.

What, he ingenuously asked, were you doing at a Srs. Bake Sale, young thing?

George

Melba's Jammin' wrote:
> 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.

What, he ingenuously asked, were you doing at a Srs. Bake Sale, young thing?

George

On Sat 02 Apr 2005 07:24:11a, Melba's Jammin' wrote in rec.food.preserving:

> In article >, Wayne Boatwright
> > wrote:
>
>> I thought I had lost this recipe, one that my grandmother used to make.
>> I
>> came across it last night and plan to make it tomorrow. It's tasty,
>> easy, and requires no additional pectin.
>>
>> Apricot-Pineapple Jam
>>
>> 1 pound dried apricots 2 #2 cans crushed pineapple (in its own juice)
>
> What's a #2 can, Wayne? 20 ounces?

Yep, 20 oz. can.

--
Wayne Boatwright
____________________________________________

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

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

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

In article >, George
Shirley > wrote:

> Melba's Jammin' wrote:
> > 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.

>
> What, he ingenuously asked, were you doing at a Srs. Bake Sale, young
> thing?
>
> George

I was in Arizona at the time, O, Great Geezer. My jam was at the sale.
:-P I stocked up on dried CALIFORNIA apricots at Trader Joe's in
Tucson. I like 'em. Besides, the Senior sale is open to any person who
wants to participate. :-P :-P
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, George
Shirley > wrote:

> Melba's Jammin' wrote:
> > 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.

>
> What, he ingenuously asked, were you doing at a Srs. Bake Sale, young
> thing?
>
> George

I was in Arizona at the time, O, Great Geezer. My jam was at the sale.
:-P I stocked up on dried CALIFORNIA apricots at Trader Joe's in
Tucson. I like 'em. Besides, the Senior sale is open to any person who
wants to participate. :-P :-P
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
<snip>
>
> I was in Arizona at the time, O, Great Geezer. My jam was at the sale.
> :-P I stocked up on dried CALIFORNIA apricots at Trader Joe's in
> Tucson. I like 'em. Besides, the Senior sale is open to any person who
> wants to participate. :-P :-P



Barb, I'm curious: how much were the apricots? (Sorry for asking about
an old thread; I just subscribed to this NG.) We now have a Trader
Joe's in Philadelphia. I haven't visited yet, but I plan to.

I *LOVE* California dried apricots. My local Pathmark used to carry
them but I guess they got too expensive -- or everyone just plain didn't
like them. Mediterranean apricots simply cannot compare, but that is
what Pathmark now sells.

The local Shoprite carried them for a while, but I considered them too
expensive (because I can eat a box in a very short period of time if I
don't take it easy). They sat on the store shelf, priced at $3.99,
until a little past their "sell-by" date. Instead of being marked down
(enticing me to buy a few boxes), they simply disappeared.

I have a Ronco dehydrator (old model; doesn't have a fan), but from what
I read, dehydrating apricots is quite a chore.


TIA,

Turtlelover

In article >, turtlelover
> wrote:

> Melba's Jammin' wrote:
> <snip>
> > :-P I stocked up on dried CALIFORNIA apricots at Trader Joe's in
> > Tucson.

> Barb, I'm curious: how much were the apricots? (Sorry for asking about
> an old thread; I just subscribed to this NG.) We now have a Trader
> Joe's in Philadelphia. I haven't visited yet, but I plan to.

First, welcome to r.f.preserving. You'll find lots of knowledgeable and
generally pleasant participants.

Second, no problem. AFA the California aps go, $4.79 for a pound bag.
In pinning it down, I found this:
<http://www.sfgate.com/cgi-bin/articl...archive/2005/0
1/12/FDGLKANMV41.DTL>
The first bags I'd received from a California friend maybe 2-3 years ago
were Blenheim apricots; the ones I bought in Tucson were slab apricots -
the article referenced speaks of the differences. Must say I prefer the
slab aps.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

Melba's Jammin' wrote:

> The first bags I'd received from a California friend maybe 2-3 years ago
> were Blenheim apricots; the ones I bought in Tucson were slab apricots -
> the article referenced speaks of the differences. Must say I prefer the
> slab aps.



I do, too. The Blenheims are just sweet. The slab 'cots
have an acid/citrusy undertone and seem more moist.

My SIL just brought me some Trader Joe's dark chocolate
covered espresso beans from a trip to California. YUM!!!

gloria p

Melba's Jammin' wrote:
> In article >, turtlelover
> > wrote:
>

>
>>Barb, I'm curious: how much were the apricots? (Sorry for asking about
>>an old thread; I just subscribed to this NG.) We now have a Trader
>>Joe's in Philadelphia. I haven't visited yet, but I plan to.
>
>
> First, welcome to r.f.preserving. You'll find lots of knowledgeable and
> generally pleasant participants.
>
> Second, no problem. AFA the California aps go, $4.79 for a pound bag.
> In pinning it down, I found this:
> <http://www.sfgate.com/cgi-bin/articl...archive/2005/0
> 1/12/FDGLKANMV41.DTL>
> The first bags I'd received from a California friend maybe 2-3 years ago
> were Blenheim apricots; the ones I bought in Tucson were slab apricots -
> the article referenced speaks of the differences. Must say I prefer the
> slab aps.



Thanks for the welcome and the info, Barb. (The article is very
interesting.) I'm the only one here who likes apricots -- in any form
-- so they'll be mine, mine, MINE!


<looking around, suspiciously>
Turtlelover

Puester wrote:
> Melba's Jammin' wrote:
>
>> The first bags I'd received from a California friend maybe 2-3 years
>> ago were Blenheim apricots; the ones I bought in Tucson were slab
>> apricots - the article referenced speaks of the differences. Must say
>> I prefer the slab aps.
>
>
>
>
> I do, too. The Blenheims are just sweet. The slab 'cots
> have an acid/citrusy undertone and seem more moist.
>
> My SIL just brought me some Trader Joe's dark chocolate
> covered espresso beans from a trip to California. YUM!!!
>
> gloria p

Might I ask the proper name of "slab" apricots?

George

George Shirley wrote:
> Puester wrote:
>
>> Melba's Jammin' wrote:
>>
>>> The first bags I'd received from a California friend maybe 2-3 years
>>> ago were Blenheim apricots; the ones I bought in Tucson were slab
>>> apricots - the article referenced speaks of the differences. Must
>>> say I prefer the slab aps.
>>
>>
>>
>>
>>
>> I do, too. The Blenheims are just sweet. The slab 'cots
>> have an acid/citrusy undertone and seem more moist.
>>
>> My SIL just brought me some Trader Joe's dark chocolate
>> covered espresso beans from a trip to California. YUM!!!
>>
>> gloria p
>
>
> Might I ask the proper name of "slab" apricots?
>
> George
>


They are just labeled "slab apricots" and I believe it's
a term describing how they are dried. They are pitted and
cut open, kind of butterflied, rather than closed up like
the Blenheims and similar types, then dried so they
are still a tiny bit tacky so they tend to stick together
in a slab. They are moister than the other form, and stronger
flavored. They aren't nearly as pretty, but they sure are delicious.

gloria p

In article >, turtlelover
> wrote:

> Thanks for the welcome and the info, Barb. (The article is very
> interesting.) I'm the only one here who likes apricots -- in any form
> -- so they'll be mine, mine, MINE!

Oh, I know that feeling! I can't eat a pound at a time, though. '-)

> <looking around, suspiciously>
> Turtlelover
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

Puester wrote:
> George Shirley wrote:
>
>> Puester wrote:
>>
>>> Melba's Jammin' wrote:
>>>
>>>> The first bags I'd received from a California friend maybe 2-3 years
>>>> ago were Blenheim apricots; the ones I bought in Tucson were slab
>>>> apricots - the article referenced speaks of the differences. Must
>>>> say I prefer the slab aps.
>>>
>>>
>>>
>>>
>>>
>>>
>>> I do, too. The Blenheims are just sweet. The slab 'cots
>>> have an acid/citrusy undertone and seem more moist.
>>>
>>> My SIL just brought me some Trader Joe's dark chocolate
>>> covered espresso beans from a trip to California. YUM!!!
>>>
>>> gloria p
>>
>>
>>
>> Might I ask the proper name of "slab" apricots?
>>
>> George
>>
>
>
> They are just labeled "slab apricots" and I believe it's
> a term describing how they are dried. They are pitted and
> cut open, kind of butterflied, rather than closed up like
> the Blenheims and similar types, then dried so they
> are still a tiny bit tacky so they tend to stick together
> in a slab. They are moister than the other form, and stronger
> flavored. They aren't nearly as pretty, but they sure are delicious.
>
> gloria p

Thanks, sounds like the ones we used to buy at the local stores in the
Middle East. They were mostly just mushed up though and then dried in a
big slab, like six inches by twelve inches. The Arabs made a drink with
water for use during the first meal of the evening during Ramadan.

I'll keep my eye peeled for them but mostly we can only find the regular
kind of dried cots.

George

Melba's Jammin' wrote:
> In article >, turtlelover
> > wrote:
>
>
>>Thanks for the welcome and the info, Barb. (The article is very
>>interesting.) I'm the only one here who likes apricots -- in any form
>>-- so they'll be mine, mine, MINE!
>
>
> Oh, I know that feeling! I can't eat a pound at a time, though. '-)
>
>
>><looking around, suspiciously>
>>Turtlelover




I visited Trader Joe's today; I wanted to get to center city before Live
8 started. (The crowds will be unbearable! I'll just watch on TV,
thank you.)

I bought two bags of slab 'cots ($4.99/lb.), a 3 oz. bag of dried Roma
tomatoes ($1.99), and a carton of meringue cookies ($2.99). I like to
use the Romas chopped up in a salad, or slightly rehydrated, chopped,
and mixed in cream cheese (bagel topping). Yum!

Now I have to figure out how many 'cots I can eat and *still* have
enough to make something delicious. Maybe I should have bought MORE?


Cheers,
T