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Stone fruits contain a wealth of antioxidant anthocyanins, vitamins, and minerals. They are also a delicious source of fiber and may help promote brain health, fend off diabetes, lower the risk of hypertension, and even prevent cancer.
This recipe for Pineapple and Apricot Jam can be used in last week’s recipe for Bozo Bars, or pretty much anything else!.
“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.”
Erma Bombeck
Pineapple And Apricot Jam
Category
CCSA Blog
Healthy Eating
Jams & Jellies, Jacqueline Wejman (1975)
Ingredients
- 2½ pounds fresh apricots
- 3 cups crushed pineapple (can be fresh or canned; the latter is just fine)
- Juice of 1 lemon
- 5 cups sugar (equivalent to 2½ pounds)
Instructions
- Wash and pit apricots. Cut into large pieces. Mix apricots, crushed pineapple with its juice, lemon juice, and sugar together in a preserving kettle and cook over medium heat until sugar has dissolved, stirring frequently. (Note: For a preserving kettle, you can use any heavy pan made of copper, stainless steel, or other non-reactive surface; however, it should be wider than it is tall to allow even cooking and faster evaporation.) Then cook over high heat for about 30 minutes, stirring frequently. Skim off foam with a metal spoon, if needed. Ladle into hot sterilized jars and seal immediately. Process in a water bath canner. Makes ~11 half pints.
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