APRICOT AND PINEAPPLE JAM RECIPE

• Stone the apricots and cut into slices.
• Wash them and soak in water for 24 hours.
• Put apricots along with the water in a pan and cook until tender.
• Cut pineapples into thin slices.
• Cook pineapple slices with its syrup and sugar and the cooked apricots and stir until
• sugar is dissolved.
• Cook on a hot fire till the syrup thickens.
• Pour one teaspoon of the jam on a cold plate; if it sets, remove from the fire.
• Pour hot into a clean jar and cork tightly.
• Serve after two days.