No Cook Apricot-Pineapple Jam - cooking recipe

Ingredients

1 3/4 lb. apricots
1 lemon
1 can crushed pineapple
1 tsp. lemon juice
5 c. sugar
1 box Sure-Jell
3/4 c. water

Preparation

Pit and grind apricots.
Measure 2 1/2 cups fruit.
Add 1/2 cup pineapple and 1 tablespoon lemon juice to fruit.
Stir in sugar and mix well.
Combine water and Sure-Jell in small saucepan.
Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture and continue stirring 3 minutes.
A few sugar crystals will remain.
Quickly ladle into jars.
Cover at once with tight lids.
When set, store in freezer or refrigerator if used within 3 weeks.
This jam is wonderful with freshly baked ham.