Canned Apricot and Pineapple Jam

 

 

 

2 x 15 oz cans Apricot Halves

2 x 16 oz Pineapple Rings

2 ¼ lbs Sugar

1 Lemon

1 Bottle Certo

 

 

 

1.         Drain the fruit, chop the pineapple rings and apricots finely.

 

 

2.         Put the fruit into a pan, add the sugar and lemon juice.

 

 

3.         Heat slowly until all the sugar has dissolved, stirring constantly.

 

 

4.         Bring to a full rolling boil and boil hard for 2 minutes.

 

 

5.         Remove from the heat and stir in the Certo.

 

 

6.         Skim the jam, then stir.  Allow to cool slightly.

 

 

7.         Pour quickly into clean jars, seal and cover in the usual way.