Apricot-Pineapple Jam

by Roma

3 c.  chopped apricots (not pureed)

4 c. crushed pineapple

1 pkg. MCP pectin

6 c. sugar

Follow mixing directions on pectin package.

Freezer Jam:

1 and 3/4 c. chopped apricots

1 and 1/2 c. crushed pineapple

1/4 c. lemon juice

1 pkg. MCP pectin

1 c. corn syrup

4 and 1/2 c. sugar

Mix apricots, pineapple and lemon juice in 4 qt. pan.  Slowly stir in pectin and mix thoroughly. Set aside for 30 minutes, stiring every 5 minutes to allow pectin to dissolve completely.  Add corn syrup and mix well.  Add premeasured sugar gradually.  Stir well to dissolve completely.  After sugar is thoroughly dissolved and jam is thickened, pour into containers and cover.  Store in refrigerator up to a month or freezer up to a year.