First you have to take a look at the size of these things! The tomato is just a medium one....but still! I believe they are as big as the peaches were last year!
First wash the apricots. I just soak them in the sink in cold water with a splash of apple-cider vinegar and then rinse really well.
Apricots, pitted and sliced
1 can crushed pineapple, with juice
1/4 C. fresh lemon juice
1 1/2 -2 boxes of Pectin (no sugar kind)
1 T. butter
Mix everything in a big stock pot and bring to a full boil. This should take 10 to 15 minutes. Take off heat and skim off the foam. (If you want to use sugar this is the time to add it) Put back on the heat and bring to a full boil for 1 to 2 minutes.
Remove from heat and skim foam again. The butter is in there to cut down the amount of foam and it really works. (If you don't skim it off it will turn into nasty solidified bubbles on the to of your jam. Yuck!
Transfer preserves to clean canning jars. Place the lids and rings on the jar and wait for the little popping sounds as they seal.
Note: 1. Make sure that you wipe the rim of the bottle clean before you put the lid on so it will seal. 2. the jars are super hot so make sure they are on a towel or a surface that is heat resistant. (and far enough away from the edge that sticky little kiddo fingers can't reach up and get burned)
This is so easy! The hardest part is cleaning and cutting the fruit. Just look how beautiful it is when you are done.