Thursday, October 8, 2015

Pineapple and Apricot Jam

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Submitted by Elizabeth Leech.

From the Kerr Blue Book I copied from my landlady Clara Thomas, probably from the 50s.

2 1/2 pounds fresh apricots (7 cups sliced)
3 cups grated, canned pineapple
5 cups sugar

Wash and slice apricots, mix with sugar and pineapple (fruit and juice). Cook until desired consistency (about 25 minutes). Pour into sterilized jars and seal while hot.

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