Last summer's fiesta of canning found me making a small batch of apricot jam. On a lark, I bought two pounds of apricots, which turned out to be enough for just 4 pints of jam. It was amazing tasting jam and I went looking for more apricots only to find that the apricot season was over and the fruits were already gone from my store.
I mentioned the apricot jam experiment to my mom and she said that she adds pineapple to apricots to stretch out the amount of jam. I was taken with the idea and resolved I would make apricot pineapple jam this season. That is exactly what I did last week.
Neither my canning books or the Ball website that is my canning bible had a recipe for apricot pineapple jam, so I devised one of my own, which is pretty easy because most jams are just fruit and sugar.
4 pound of apricots
1 can of shredded pineapple, drained
7 tablespoons of pectin
8 cups of sugar, measured in advance.
The apricots should be scored with an X on the underside and then placed in a pot of poling water for about 3 minutes. Remove the apricots, cool them in a bowl of ice water and then peel off the skin and pit the apricot. Boiling will help to loosen the skin to make it easier to peel. It's a messy job, but it comes along quickly.
I follow processing directions on the Ball canning website.
I made 9 jars this time and it takes like summer on my morning toast. That's happy!