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Monday, 18 December 2017

Pineapple and Apricot Jam

HB's Guide to … Fruit Preserving – Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jen Bowring

“Nothing can equal the flavor of good home-made jams.”



Jams: Apricot and Pineapple

Ingredients: 6 lbs (48) apricots; one medium-sized fresh pineapple; 5 lbs (10 cups) sugar; half pint (1 cup) water; 3 tblsp lemon juice


Method: Wash, dry and stone the apricots, grate the pineapple. Sprinkle with half the sugar and allow to stand over night.



If liked, a few of the blanched apricot kernels may be added, or some blanched and chopped almonds just before taking off the heat.


Bottle while hot. Seal the jars with a layer of paraffin wax and then cover with paper.


Note: If using canned pineapple in place of the fresh pine, drain the syrup and use this in place of the half pint of water.

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