2 cups chopped, dried apricots
1 1/2 cups water
1 cup chopped, pitted dates
1 8 oz can crushed pineapple in juice
1/2 cup chopped maraschino cherries
1/2 cup chopped pecans
1/2 cup raisins
1 1/2 tsp.
Watkins Cinnamon
1/2 tsp.
Watkins Nutmeg
1 box Sure-Jell Fruit Pectin
1/2 tsp. butter or margarine (optional)
4 cups granulated sugar
Prepare canner by filling half full with water then
bringing to a simmer. Wash 1/2 pint jars and bands in hot, soapy water; rinse well. Pour
boiling water over lids and let stand until ready to use.
Mix apricots, water, dates, pineapple, cherries, pecans,
raisins,
Watkins Cinnamon and
Watkins
Nutmeg in a large saucepan. Stir in pectin; add butter to reduce foaming, if
desired. Bring apple mixture to a full, rolling boil. Stir in sugar quickly; return to
boil. Boil 1 minute, stirring constantly. Remove from heat and skim.
Quickly ladle jam into jars, filling to 1/8 inch from
tops. Wipe jar rims & threads. Cover with lids and band and screw tightly. Place jars
on canner rack and lower into the canner. Water must cover jars by 1-2 inches. Bring to a
gentle boil and process 10 minutes. Remove jars and place upright on a rack to cool. Check
seals by pressing the middle of the lid. If seal is tight the lid will not spring back.
