Apricot Jam

  • Yield: 8 cups


1/2pound dried apricots
1whole orange (grind all except seeds)
1-- (8-ounce) can crushed pineapple
3cups sugar


  1. Soak apricots overnight in water to cover.  Cook apricots in this soaking water until tender.  Mash thoroughly; add orange and pinapple and bring to a boil.  Stir in sugar and continue cooking, stirring constantly until thick.  Put into 4 sterile half pint jars and seal.

Recipe reprinted with permission from the Telephone Pioneers of America’s Calling All Cooks (the Telephone Pioneers of America, Alabama Chapter No. 34, Birmingham, Alabama, 1982).