Dried Apricot and Pineapple Jam

 

 

 

1 Pineapple (¼ lb prepared)

¼ lb dried Apricots

1 ¼ pints Water

3 lbs Sugar

1 Large Lemon

1 Bottle Certo

 

 

 

1.         Wash the apricots and leave to soak for at least 4 hours in the 1 ¼

pints water.

 

 

2.         Prepare the pineapple and chop or crush.

 

 

3.         Measure ¾ lb prepared pineapple into the preserving pan.

 

 

4.         Add the dried apricots in the water.

 

 

5.         Cook until the fruit is tender (about 30 minutes) in a covered

saucepan.

 

 

6.         Add the sugar and lemon, mix well and heat slowly until the sugar has

dissolved, stirring continually.

 

 

7.         Bring quickly to a full rolling boil and boil for 1 minute, stirring

occasionally.

 

 

8.         Remove from the heat, stir in the Certo.  Skim if necessary.

 

 

9.         Allow to cool to prevent the fruit from floating, pot and cover in the

usual way.