Friday, July 29, 2011
Apricot pineapple freezer jam!
This recipe is the amount of sugar I use, which is much less than the original recipe. Healthier, & a HUGE improvement in taste!
I wasn't planning on making jam that day, until I passed the apricots for sale. Luckily, I was prepared, & already had at home jars, pectin, & the other ingredients. This allowed me to snag the great deal & make the jam spur of the moment.
3 cups finely chopped apricots (my son doesn't like chunks, so I peeled the apricots and ran them through the blender. I heated them in boiling water so the peels would just fall off. But if you don't mind chunks you don't have to do that.)
1/2 cup lemon juice
3 cups sugar
1 cup corn syrup
1 small can crushed pineapple drained.
Mix fruit, pineapple & lemon juice. Gradually stir in 1 box pectin. Mix thoroughly. Set aside 30 min, stirring every 5 min. (while I'm waiting for this 30 min, I started on the next batch. I had 3 batches done & in jars in under an hour). Pour in corn syrup. Stir in sugar gradually. Stir until completely dissolved & no longer grainy. Pour into jars, leave 1/2" at top. Stand at room temp 24 hours. Freeze or put in fridge.