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Dried Apricot And Pineapple Jam

From 1940s Dominion Home Canning Guide "The Key to Successful Canning" (Incomplete) (1940).

Source and licence

From 1940s Dominion Home Canning Guide "The Key to Successful Canning" (Incomplete) (1940), printed page 37, digitised by the Internet Archive: https://archive.org/details/1940s-dominion-home-canning-guide

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 4 lbs.
  2. dried apricots or 1 tin crushed pineapple, well-drained 3 lbs.
  3. sugar Juice 1 lemon.
  4. 1 large, fresh pineapple, grated, Soak apricots overnight in just enough water to cover.
  5. In the morning cook apricots slowly, without draining off any water, for 20 minutes.
  6. Add sugar, pineapple and lemon juice.
  7. Cook until thick and clear.