Apricot-Pineapple Freezer Jam

I was halfway through this recipe when I saw "Light Corn Syrup." I didn't want corn syrup in the jam. What with King Corn, and Food, Inc. I don't think my grandmother (or mom) put corn syrup in her jam. So improv time. Again. Mid recipe. Oye.

Apricot-Pineapple Freezer Jam ready for the freezer!

Apricot-Pineapple Freezer Jam
2 & 1/2 C apricots
1-20 oz can crushed pineapple (undrained)
1/4 cup fresh lemon juice (I used 2 lemons)
2 boxes Sure Jell Pectin
5 C sugar (4 1/2 C would be plenty - without the corn syrup)

Run freezer jam containers through the dishwasher (to wash and sterilize them). Wash, pit and chop apricots and place in bowl. Add pineapple, pectin and combine. Set timer for 30 minutes and stir every five minutes. Add sugar and stir well. Give it a minute or two and stir again and repeat until most of the sugar has dissolved. Use a ladle to fill containers to 1/2-1/4 inch from the top and cover. Wipe off drips.

Sure Jell says the next step is: "Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using."

Recipe Source(s): Sure-Jell Apricot Pineapple Freezer Jam, All Recipes: Freezer Jam article

Suzanne
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