Apricot Pineapple Jam Tarifi

Malzemeler

• 1 Large Ripe Pineapple, Enough Apricots Bring Total Prepared Fruit To 6 Pounds, 1/4 Cup Freshly Squeezed Lemon Juice, 6 Cups Sugar

Hazırlanışı

1. Prepare 9 half pint jars and lids in a boiling water bath, and place a saucer in the freezer. Trim and cut up the pineapple, cutting away all brown spots. Chop the fruit finely and place in a bowl. Place a bowl on a kitchen scale and reset to zero. Add apricots that have been pitted and cut into eighths until the weight comes up to 6 pounds. Pour all the fruit into a very large stock pot and add the lemon juice and the sugar. Bring to a boil, reduce heat slightly and boil until it reaches the gel point, about 45 minutes to an hour, stirring often. To test the jam, scoop a teaspoon and place it on the frozen saucer. Return the saucer to the freezer to cool the jam. When it is just cool, push it with your finger. If the surface wrinkles and the jam mounds up a bit, it is ready. Remove the jam pot from the heat and skim off any foam. Stir lightly to insure that the fruit is well distributed. I used a hand wand at this point to create a smoother texture but this step is optional. Carefully ladle jam into hot, prepared jars. Wipe the rims with a damp cloth and cover with lids. Process in the boiling water bath for 10 minutes. Remove the jars to a towel lined tray and allow to cool overnight before labeling and storing.

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