Apricot Strawberry Pineapple Jam Experimental |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I had left over fruit from my regular seasonal jam making, so I came up with this one to use up the leftovers. So I'm gonna try it today, and I'll let you know if its a failure or success! Ingredients:
1 cup crushed strawberries |
1 cup pineapple diced |
2 cups apricots diced |
1/4 cup fresh lemon juice |
5 cups sugar, measured into separate bowl |
1 pouch certo fruit pectin |
1 tsp ground nutmeg |
1 tsp cinnamon |
Directions:
1. BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. PIT and finely chop unpeeled apricots. Measure 2 cups prepared apricots into 6- or 8-quart saucepot. Peel, core and finely chop pineapple. measure 1 cup prepared . Crush strawberries and measure 1 cup prepared pineapple into saucepot with apricots. Stir in lemon juice STIR sugar into fruit mixture in saucepot. . Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return
3. to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water
5. if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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