Canning Recipes

Sugarless Pineapple Raspberry Apricot Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 cups unsweetened pineapple juice
12 ounces fresh red raspberries
6 ounces dried apricots -- finely chopped

To make jam: In deep, heavy, nonreactive 4-quart saucepan, combine juice,
half of raspberries and all apricot pieces. Simmer over medium-low heat
for 10 minutes, or until almost all liquid has evaporated. Add remaining
raspberries. Reduce heat. Cover pan. Stew gently for 5 minutes. Gently
shake pan to determine moisture level, but do not stir. Mixture is ready
when, again, almost all moisture is evaporated, in about 5 minutes.

To process jam: Fill hot, sterilized jars to within 1/8-inch of rim,
taking care to keep soft, whole raspberries intact. Wipe rims clean.
Attach new lids. Screw caps on tightly. Process in boiling-water bath,
submerged by 1 inch, for 10 minutes.

This recipe yields 3 cups.

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