Apricot Jam

  • 10 cups halved, pitted and slightly squished apricots
  • 5 cups sugar
  • About 1/3 cup (15 tsp) lemon juice
  • 10 oz of Crushed pineapple

Put all the ingredients in this order into a large pot and let it sit for an hour or two. The apricots will start to juice, and when there is a fair amount of juice in the pot it's time to heat it up.

Bring it to a boil on high, stirring often. Once it is rolling you'll need to stir it constantly for about 30 minutes. When it boils down to about half the original volume and is thick (think boiling jam) it's ready to pour into jars.

Pour or ladle jam into jars, wipe the top of the jars with a clean, wet towel and put the lids on.