Apricot pineapple freezer jam!

This jam is super yummy. It tastes like a mouthful of summer!   And freezer jam is so easy to make!  I found some apricots a neighbor was selling; it only cost me $1 for enough fruit to make 3 batches.  Score!
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.