| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments, Jams |
6 |
Servings |
INGREDIENTS
| 2 |
c |
(480 mL) dried apricots |
| 1 1/2 |
c |
(360 mL) crushed pineapple, unsweetened (if using canned, |
|
|
Drain) |
| 1 |
|
Orange, peeled, seeded and chopped |
|
|
Juice of 1/2 lemon |
| 3 1/2 |
c |
(840 mL) sugar |
INSTRUCTIONS
Cover apricots with cold water and let soak overnight. Simmer apricots in
soaking water, uncovered, until tender. Mash with a potato masher or in a
food processor. Add pineapple, orange, lemon juice, and sugar to apricot
mixture. Simmer until sugar has dissolved, stirring frequently; then cook
over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into
hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)
From: The Ball Blue Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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