No-Cook Hawaiian Apricot Jam

• 1 can (14 oz / 398 mL) crushed pineapple, well drained
• 1-1/4 cups pitted and finely chopped ripe apricots
• 3-1/2 cups sugar
• 3 Tbsp. lemon juice
• 1 pouch Certo Liquid Pectin

1. MEASURE prepared fruit into a large bowl.
2. ADD sugar to fruit and mix well.
3. Let stand 10 minutes.
4. STIR in liquid fruit pectin and lemon juice.
5. Continue to stir for 3 minutes until most of the sugar is dissolved.
6. POUR into clean jars or plastic containers.
7. Cover with tight lids and let stand at room temperature until set (may take 24 hours).
8. STORE in freezer.
9. If used within 3 weeks jam may be stored in refrigerator.

pineapple, apricots, sugar, lemon juice, pouch certo

Taken from www.kraftrecipes.com/recipes/no-cook-hawaiian-apricot-jam-83954.aspx (may not work)