Apricot &Pineapple Jam Recipe

250 grams dried Apricots (Khumani)
5 cups Sugar (Cheeni)
5 cups Water
500 grams tin of Pineapple (Ananas) slices
How to make apricot and pineapple jam:
  • 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.

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