Ingredients

• 2 pounds apricots (4 cups peeled and pitted)
• 2 cups sugar
• 1/2 fresh pineapple, peeled and cored
• 1 tablespoon grated orange peel

Instructions

1. Bring a large saucepan of water to a boil. Blanch the apricots for 1 minute and drain. Peel, cut in half and remove and discard the pits. Place in a heavy pot, add sugar and let sit for 1 hour.

2. Purée the pineapple in a blender or food processor to make about 2 cups pulp.

3. Add the pineapple to the apricots in the pan and bring to a boil. Cook, stirring constantly for 5 minutes. Reduce heat to medium and cook 15 minutes longer, stirring occasionally. Reduce heat to low and cook 30 minutes longer. Stir in the orange peel, cook 5 more minutes, and remove from heat. Set aside to cool and refrigerate.

Note: Since we are not using pectin, this jam will be thinner and less sweet than store-bought jams. The sugar in homemade jam should always be adjusted according to the sweetness of the fruit.