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Pine-Cot Jam Recipe
3 cups apricots, pitted and chopped 3 cups Pinapple, crushed, unsweetened. Do not drain. 1/4 cup maraschino cherries, chopped 1 TB. Lemon Juice 4 1/2 cups, divided 1 Pkg Low Sugar Pectin Combine all fruits and lemon juice in kettle. Mix 1/4 c. sugar with pectin and then stir into fruit. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Add remaining sugar, continue stirring and heat again to full boil. Boil hard for exactly 1 minute. Remove from heat; skim. Fill and seal containers. Process 10 minutes in BWB. Makes about 8 half pints.
Cathy Plumb
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