CANNED APRICOT AND PINEAPPLE JAM


Ingredients

2 x 15 oz cans Apricot Halves
2 x 16 oz Pineapple Rings
3 lb (1.4kg) Sugar
Juice of 1 Lemon
1 Bottle Certo

apricot jam


Method
  • Drain the fruit, chop the pineapple rings and apricots finely.
  • Put the fruit into a pan, add the sugar and lemon juice.
  • Heat slowly until all the sugar has dissolved, stirring constantly.
  • Bring to a full rolling boil and boil hard for 2 minutes.
  • Remove from the heat and stir in the Certo.
  • Skim the jam, then stir. Allow to cool slightly.
  • Pour quickly into clean jars, seal and cover in the usual way.

MAKES 5lb OF JAM