No need for pectin in this old-fashioned apricot-pineapple jam! Only 1/2 cup sugar for every 2 pounds of fruit. For best flavor, make sure to use fruit that is peak in season. Delicious in crepes or on homemade biscuits.
When I stumbled upon a recipe for a preserve called Ambrosia Jam, I just knew I had to make it. The name was just so tempting and the ingredients were full of promise. It was a surprise to find a recipe for pineapple, apricot and orange jam in my old Women's Institute Preserves & Pickles