Apricot Pineapple Jam

3 cups apricots; pitted and chopped
20 oz crushed pineapple in juice
1/2 c lemon juice
1 package pectin
1/2 tsp butter
8 cups sugar

Measure apricots into 6-8 qt. saucepan. Add pineapple and lemon juice. Stir pectin into fruit mixture. Bring mixture to a full rolling boil, stirring constantly.

Add butter. Stir in sugar quickly. Bring back to a rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat.

Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert onto a clean towel. After 5 minutes, turn upright, check for seals. Makes about 9 cups of jam.

Note: Even though this uses the invert jar method, I still prefer processing, just to be careful. Process for 10 min. In Idaho, however, I process for an additional 10 min for a total of 20 min.