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Apricot Lite Jam

	Category	Condiment Recipes
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Ingredients And Procedures

2 c (480 mL) dried apricots

1 1/2 c (360 mL) crushed pineapple,

-unsweetened (if using -canned, Drain) 1 Orange, peeled, seeded and

-chopped Juice of 1/2 lemon 3 1/2 c (840 mL) sugar

Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett

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<h1>Apricot Lite Jam</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c (480 mL) dried apricots <P>1 1/2 c (360 mL) crushed pineapple, <P>-unsweetened (if using -canned, Drain) 1 Orange, peeled, seeded and <P>-chopped Juice of 1/2 lemon 3 1/2 c (840 mL) sugar <P>Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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