The combination of apricot and pineapple is one of Linda’s favorites. She loves apricot pineapple jam, but wanted a spread with larger pieces, so she set off into the kitchen and combined her apricot preserves recipe with her pineapple preserves recipe to create this blue ribbon winner.
MAKES: about six 8-ounce jars
INGREDIENTS:
- 1 can (20 ounces) juice packed pineapple tidbits, drained
- 41⁄2 cups granulated sugar
- 33⁄4 cups peeled, pitted, and quartered apricots (about 21⁄2 pounds apricots)
- 1⁄2 cup freshly squeezed lemon juice
- 1⁄2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
INSTRUCTIONS:
- Place the pineapple tidbits in an 8-quart stainless steel stockpot. Sprinkle 2 cups of the sugar over the pineapple, then cover and let stand for 1 hour.
- Uncover the pot and stir in the remaining 21⁄2 cups sugar, then cook over medium-high heat, stirring constantly, until the sugar is completely dissolved. Add the apricots, lemon juice, and butter, if using. Bring the mixture to a boil, stirring frequently, reduce the heat, and boil gently for 5 minutes.
- Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Let the preserves cool in the pot for 5 minutes, stirring occasionally.
- Ladle the preserves into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
