Thu, May 24 2012
Sweet Apricot and Date Jam
A heavenly spread for your breakfast toast!
Ingredients
2 C. dried apricots, chopped
2 C. pitted and chopped dates
2 C. unsweetened pineapple juice
3 C. sugar or Splenda
1/4 C. lemon juice
1/8 tsp. grated lemon peel
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Soak apricots and dates in pineapple juice over night. Put into blender. Pulse until smooth. Place in a large stockpot. Add sugar or Splenda, lemon juice and grated lemon peel and bring to a boil. Turn down heat to medium-low and cook for 10 to 15 minutes, stirring constantly to prevent scorching. Ladle into sterilized jars leaving 1/4-inch head space. Remove air bubbles. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes
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