Sunday, June 9, 2013

Apricot Pineapple Jam 101

9 am sharp, Phyl and I were at Merrilyn's and ready to begin.

We made 6 batches.  Each batch used about 3 1/2 pounds ripe apricots, one big can crushed pineapple well-drained
49 ounces sugar,
one package pectin, 1/4 cup lemon juice, 1/3 pat butter, and the constant stirring began. 

Even if your arm begins to ache, don't stop, keep stirring.

Even if there's an earthquake, keep stirring.

Stir until your hand gets so hot, you can hardly stand it and then stir for just one more minute.

Final result: 57 eight-ounce jars of jam.  Yay!

What fun!  L-R: Phyl, Christy, Merrilyn, Lynne.

Exploring Merrilyn and Bob's back yard.

A big thank you to Merrilyn for hosting this event.   


  1. What a marathon event but the end result was obviously worth the effort. Looks and sounds delish...............Marion

  2. Your lime top is a very trendy color in Hawaii Arlete. And the jam looks delicious.