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APRICOT AND PINEAPPLE JAM

INGREDIENTS

  • 250 grams dried Apricots (Khumani)
  • 5 cups Sugar (Cheeni)
  • 5 cups Water
  • 500 grams tin of Pineapple (Ananas) slices

COOKING DIRECTIONS

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 6 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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