Apricot-Date Jam Recipe

1 cup dried apricots
1 cup unsweetened pineapple juice
1 cup pitted dates
1 teaspoon lemon juice

Soak apricots in pineapple juice overnight Blenderize all ingredients
Serve as is on toast or thin with more pineapple juice to make a
softer spread for waffles or pancakes

Makes about 3 cups

Apricot-Raisin Jam

1/2 lb dried apricot halves, coarsely chopped
1 cup golden raisins
1  juice and grated rind of 1 lemon
1 cup orange juice
2 cup sugar

1. Place the apricots and raisins in a bowl and add water to cover.
Cover the bowl tightly and let it stand overnight. Drain the liquid
into a large, heavy saucepan and chop the apricots coarsely. Add the
apricots, raisins, lemon juice and rind, and orange juice to the pan,
place over low heat, and bring to a simmer. Cook 20 minutes, stirring
occasionally.

2. Add the sugar and continue cooking, stirring frequently until the
mixture of fruit is very soft and the syrup sheets when dropped from
the side of a spoon (220 degrees on a candy thermometer), 15 to 20
minutes. Spoon the jam into sterilized half-pint jars. Seal the jars,
process in a boiling-water bath for 10 minutes and cool. Store in a
cool, dark place.

Concord Grape Jam

4 lb ripe concord grapes
1 cup water
7 1/2 cup sugar
1/4 cup powdered pectin

Squeeze the pulp from the grape skins into a preserving kettle,
reserving the skins.  Add the water to the kettle and simmer,
covered, for 5 minutes. Strain the pulp to remove the seeds and
return to the kettle. Grind the reserved skins and add them to the
strained pulp. Stir in the sugar and pectin and bring slowly to a
full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir and skim for 5 minutes. Ladle into hot,
sterilized jars and seal immediately.