Apricot Pineapple Jam with Pectin

This apricot pineapple jam is my absolute favorite. The flavor has just the right amount of pineapple that compliments-- and doesn't overpower-- the flavor of the sweet apricots.

I need to make more, before fresh apricots are out of season...it's that good!

A few tips:

Plan on 2 hours, from start to finish. Sterilize the jars and lids in hot, simmering water.
You will need a set of long tongs or a can lifter (look for canning supplies).
Have clean cloths ready and a good set of oven mitts-- the boiled jam reaches about 217°F degrees!

Canning is not hard to do. For more info, please visit my food blog:
http://foodiewife-kitchen.blogspot.com/2009/06/preserving-summer-strawberry-balsamic.html