Saturday, July 30, 2011
7 cups apricots peeled & pureed in blender (put in boiling water for 30 seconds, & then in cold water. Peels should come off easily)
1 1/2 cups water
7 cups sugar
1/4 cup lemon juice
2 TBS light corn syrup
8 oz can pineapple, pureed in blender.
Put everything into pot & stir over medium high heat until comes to a boil. Boil & stir for 5 min. Pour into jars. (I used pint because that's what I had, but would have preferred something smaller). Process for 15 min. in boiling water canner. (note: this is not an extension service approved canning recipe. so eat fresh or can at your own risk)
Filled 6 pint jars. Yummers!