From:
  • Marlene Merkling
Ingredients:
  • 2 pounds fresh apricots, pitted and cut up
       (4 cups blended about 8 apricots)
  • 1 cup pineapple juice/nectar
  • 4 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon corn syrup or 1-2 tablespoons butter
Method:
  • Puree apricots and pineapple juice in blender; pour into large saucepan
  • Add sugar, lemon juice, and corn syrup
  • Stir over medium high heat until sugar dissolves and it comes to a boil
  • Boil and stir for 5 minutes
  • Skim the frothy bubbles from the top
  • Pour into sterilized pint canning jars to within 1/4 inch of the top
  • Place sterilized metal lids on jars and screw metal bands on securely
  • Process in boiling water bath for 15 minutes
    • Yields / Serves:
    • 6 pints