Canned Apricot & Pineapple 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