1 ¾ C. prepared fruit (2 lbs. ripe apricots)
2 8 oz. cans crushed pineapple, un-drained
¼ C. fresh lemon juice
1 box pectin
1 C. light corn syrup
4 ½ C. cups sugar, measured into separate bowl
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Pit and finely chop unpeeled apricots. Measure exactly 1 ¾ C. prepared fruit into large bowl. Measure exactly 1 ½ C. crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
Stir pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Makes about 7 (1-cup) containers.
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