3 cups apricots, pitted and chopped
1 (20 oz.) can crushed pineapple
1/2 cup lemon juice
1 box of pectin
8 cups sugar
1/2 tsp. butter
In a large pan, mix apricots, pineapple and lemon juice. Add the box of pectin and stir. Bring to a rolling boil, stirring occasionally. Add the sugar and the butter, bring back to a boil and cook for 4 minutes stirring constantly. Pack and process for 5 minutes at sea level.
Cook's Notes: I added about 5 cups of apricots instead of 3. I also used the no sugar needed boxed pectin, since I couldn't find Pomona Pectin I used about 3 cups of sugar instead of 8, which to me seems crazy. I found that that was even too sweet to my taste and in the next batches only used about 1 1/2 cups of sugar. I also let it cook longer than four minutes. I like a thick jam and can't always count of packaged pectin. I probably let it cook for about 15-20 minutes a batch. I also doubled the recipe and had no program when I let it cook longer. It is a tasty jam!