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| Yield: |
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| Ingredients: |
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2 cup
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unsweetened pineapple juice |
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360 g
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fresh red raspberries |
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180 g
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dried apricots finely chopped |
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| Method: |
To make jam: In deep, heavy, nonreactive 4-quart saucepan, combine juice, half of raspberries and all apricot pieces. Simmer over medium-low heat for 10 minutes, or until almost all liquid has evaporated. Add remaining raspberries. Reduce heat. Cover pan. Stew gently for 5 minutes. Gently shake pan to determine moisture level, but do not stir. Mixture is ready when, again, almost all moisture is evaporated, in about 5 minutes.
To process jam: Fill hot, sterilized jars to within 1/8-inch of rim, taking care to keep soft, whole raspberries intact. Wipe rims clean. Attach new lids. Screw caps on tightly. Process in boiling-water bath, submerged by 1 inch, for 10 minutes.
This recipe yields 3 cups.
Yield: 3 half-pints
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