REC: Apricot-Pineapple Jam

I thought I had lost this recipe, one that my grandmother used to make. I
came across it last night and plan to make it tomorrow. It's tasty, easy,
and requires no additional pectin.

Apricot-Pineapple Jam

1 pound dried apricots
2 #2 cans crushed pineapple (in its own juice)
1-1/2 pounds sugar
1/2 teaspoon salt

Rinse the apricots and soak them overnight in the juice drained from the
canned pineapple. In the morning, chop the apricots coarsely. Combine the
fruit and all the juice with the sugar and salt and heat slowly. Stir
frequently and cook at a slow boil for about 25 minutes, or until
thickened. Test on a saucer that has just been removed from the freezer.
Pour into hot sterilized jars, seal, and store in a cool place.

We've never processed this in BWB, but it may be processed for 15 minutes.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <Xns962BB1326AB7Dwaynesgang@82.106.6.176>, Wayne Boatwright
<[Only registered users can see links. ]> wrote:


What's a #2 can, Wayne? 20 ounces?
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <Xns962BB1326AB7Dwaynesgang@82.106.6.176>, Wayne Boatwright
<[Only registered users can see links. ]> wrote:
(snip)
I made Bob's (similar but with additional pectin) recipe recently and
decided I like to chop the apricots before soaking them in the water his
recipe calls for. The jam was a hit at the local Srs. Bake Sale.
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

What, he ingenuously asked, were you doing at a Srs. Bake Sale, young thing?

George

On Sat 02 Apr 2005 07:24:11a, Melba's Jammin' wrote in rec.food.preserving:


Yep, 20 oz. can.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sat 02 Apr 2005 07:26:15a, Melba's Jammin' wrote in rec.food.preserving:


You're right, it's easier to chop up the apricots before soaking. I
usually snip them with scissors. I just never changed the recipe
instructions.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
I rehydrate them, drain and put through the food processor on coarse
chop. Save the fluid from draining and then proceed with the jam. I use
Bob Baron's recipe, never fails.

George

In article <B6y3e.10342$[Only registered users can see links. ]>, George
Shirley <[Only registered users can see links. ]> wrote:



I was in Arizona at the time, O, Great Geezer. My jam was at the sale.
:-P I stocked up on dried CALIFORNIA apricots at Trader Joe's in
Tucson. I like 'em. Besides, the Senior sale is open to any person who
wants to participate. :-P :-P
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
<snip>



Barb, I'm curious: how much were the apricots? (Sorry for asking about
an old thread; I just subscribed to this NG.) We now have a Trader
Joe's in Philadelphia. I haven't visited yet, but I plan to.

I *LOVE* California dried apricots. My local Pathmark used to carry
them but I guess they got too expensive -- or everyone just plain didn't
like them. Mediterranean apricots simply cannot compare, but that is
what Pathmark now sells.

The local Shoprite carried them for a while, but I considered them too
expensive (because I can eat a box in a very short period of time if I
don't take it easy). They sat on the store shelf, priced at $3.99,
until a little past their "sell-by" date. Instead of being marked down
(enticing me to buy a few boxes), they simply disappeared.

I have a Ronco dehydrator (old model; doesn't have a fan), but from what
I read, dehydrating apricots is quite a chore.


TIA,

Turtlelover

In article <yuove.1060$[Only registered users can see links. ]>, turtlelover
<[Only registered users can see links. ]> wrote:



First, welcome to r.f.preserving. You'll find lots of knowledgeable and
generally pleasant participants.

Second, no problem. AFA the California aps go, $4.79 for a pound bag.
In pinning it down, I found this:
<[Only registered users can see links. ]
1/12/FDGLKANMV41.DTL>
The first bags I'd received from a California friend maybe 2-3 years ago
were Blenheim apricots; the ones I bought in Tucson were slab apricots -
the article referenced speaks of the differences. Must say I prefer the
slab aps.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.