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PINEAPPLE-APRICOT JAM

crushed pineapple, drained
chopped apricots
sugar
lemon juice

Measure 2:1 apricots to pineapple. From the total mixture, measure
1:1 sugar and apricot mixture. Place pineapple and apricots into
a large pot, and add about 1/4 c. lemon juice per 7 c. mixture.
Bring pineapple and apricots to a boil. Add sugar. Bring to a
rolling boil and reduce heat. Cook on medium-high (low boil) until
desired consistency. 20 minutes for thicker jam, 15 minutes for
thinner jam. (I have added margarine, about 1 Tbs. just before I
reduce the heat. This really cuts down on skimming foam!) Skim.
Ladle hot into jars and cap. Process in boiling water bath 10
minutes.

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