3/4 lb. apricots
1 (16 oz.) can pineapple, crushed, packed in its own juice
2 c. pineapple juice or apple juice
1/2 c. sugar, its equivalent or 1/4 c. honey
1 pkg. low-calorie pectin

Apricots: Wash and pit firm, ripe apricots. Do not peel. Grind finely in a food grinder. Measure 1 cup of fruit.

Pineapple: Drain pineapple, saving juice. Measure 1 cup of fruit.

Place apricots, pineapple and juice in a 3 or 4 quart saucepan or kettle. If short of fruit or juice, add water or other juice to make 4 cups total mixture. If using sugar, add it to the mixture. If using artificial sweetener, add it after cooked mixture has been skimmed.

Add pectin and stir vigorously to disperse.

Place saucepan or kettle on high heat. Bring to a boil and boil rapidly for 1 minute, stirring constantly. Remove from heat. Skim foam and pour into glasses. If using artificial sweetener, add it to the mixture, stir and immediately pour jam into glasses. Seal according to package directions. Makes 4 cups.