Wash your half-pint or pint jars, lids and rings in soapy, water. Sterilize them, covered 10 minutes, in boiling water.
Apricot 🍑 Pineapple🍍Jam
Yield: 10 cups (or half-pints)
4. Ladle while hot jam into HOT sterile jars; cover with sterile hot lids and rings. Process with boiling water, 10 minutes (for half pints) and 20 minutes (for pints). Remove; cool, and then check for a tight seal.
5. Label; date and store. Use within 1 year.
Storage: Processed jam stores up 1-yr. Freezer Jam stores up to 3 years, whereas only 1 year in freezer bags.
*Notes: Regular cook-type ClearJel® is used for canning processed jam and pie fillings.
Please Note… Do NOT process jam with Instant ClearJel®.it is NOT an acceptable thickener for canned jam. Many websites say it is because it breaks down, that’s NOT my experience. Since ICJ thickens both instantly and during cooking, heat is UNABLE to penetrate to the center of the jar! Dangerous spoilage can (AND will) occur during storage.
Use Instant ClearJel for its many other wonderful intended purposes, i.e.: thickening freezer jams and making frozen pies and bake unthawed, later in the season.
Go to my ClearJel® (Plus) Info page and scroll down, look for my Recipes w/ Instant ClearJel® for several new ideas.