Canned Apricot & Pineapple Jam
Canned Apricot & 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
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
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