Crushed Pineapple and Dried Apricot Jam

 

 

 

¼ lb Dried Apricots

1 Lemon

¾ pint Water

1 Tin Crushed Pineapples

3 lbs Sugar

½ bottle Certo

 

 

 

1.         Cut up the dried apricots, and put to soak in the water with the thinly

pared lemon rind and the juice of the lemon.  Leave for 24 hours.

 

 

2.         Put the apricots and the liquid into a preserving pan, add the crushed

pineapple and sugar.

 

 

3.         Heat slowly, stirring occasionally, until the sugar has dissolved.  Bring

to a full rolling boil and boil hard for one minute.

 

 

4.         Remove from the heat, and stir in ½ bottle of Certo.

 

 

5.         Leave to cool for 10-15 minutes to prevent the fruit from floating.

 

 

6.         Skim, pot and cover in the usual way.