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Pineapple Apricot Jam
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12 cups apricots
1/4 cup lemon juice
4 cups sugar
1 20 ounce can crushed pineapple with juice (you can also add an extra 20 ounce can of DRAINED crushed pineapple)
Clean apricots; cut off any blemishes. Cut in half; pit; cut into quarters or eighths into stock pot. Add pineapple and lemon juice.
Start with 4 cups of sugar; add extra TO TASTE.
Cook for 2 hours at a simmer; then boil for an extra 30 minutes.
STIR SO JAM DOES NOT BURN. Have canning jars in a pan of hot water (lids & rings too), but do not boil.
Ladle into hot 1/2 pint or pint jars, set into canning pot. Process in water bath canner for 20 minutes.
Cool 12-24 hours and test seal.
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