Ingredients
12 ounces dried apricots1 cup water1 can (20 ounces) crushed pineapple, undrained1/2 cup grapefruit juice3 cups sugar
Preparation
In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently.
Rinse five 1-cup resealable containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
