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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 40 |
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Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good, says Carol Radil of New Britain, Connecticut. Ingredients:
12 ounces dried apricots |
1 cup water |
1 can (20 ounces) crushed pineapple, undrained |
1/2 cup grapefruit juice |
3 cups sugar |
Directions:
1. In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
2. Pour into jars or freezer containers; cool to room temperature, about 1 hour.
3. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 5 cups.
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