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