Each year for Christmas, my aunt Evelyn brings Apricot-Pineapple Jam to add to the ham.  When I got all of these free Apricots last week I knew that I wanted to make my own version of this jam.  I wasn’t 100 percent happy with the recipes that I found because all of them called for canned crushed pineapple.  Since I couldn’t find one that had for fresh pineapple, I went ahead and made one with pre-canned pineapple. Next year, I will try making my own crushed pineapple in order to add to this recipe.

Ingredients:

• 5 cups chopped apricots
• 1 can crushed pineapple
• 3 cups sugar
• 1 box low-sugar needed pectin

Directions:

1. Wash and pit apricots, chop into small pieces
2. Add apricots and pineapple with syrup into a large sauce pan
3. Mix in the pectin, place over high heat and stir until it boils
4. Add the sugar and stir, bring to a rolling boil and boil hard for one minute
5. Ladle into jars leaving 1/4″ headspace
6. Process in hot bath canner for 10 minutes

Now I’m craving ham, green bean casserole and all the other yummy Christmas foods :)