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Pine-Cot Jam Recipe

      3 cups apricots, pitted and chopped
      3 cups Pinapple, crushed, unsweetened. Do not drain.
      1/4 cup maraschino cherries, chopped
      1 TB. Lemon Juice
      4 1/2 cups, divided
      1 Pkg Low Sugar Pectin
      Combine all fruits and lemon juice in kettle. Mix 1/4 c. sugar with pectin and then stir into fruit. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Add remaining sugar, continue stirring and heat again to full boil. Boil hard for exactly 1 minute. Remove from heat; skim. Fill and seal containers. Process 10 minutes in
      BWB. Makes about 8 half pints.

      Cathy Plumb