Canned Apricots With Orange Pineapple Syrup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 26 lbs fresh apricots, 1 lug, washed, pitted and halved
• 1/2 cup lemon juice
• 3/4 cup sugar
• 1 (46 ounce) can pineapple juice
• 2 (3 ounce) packages orange jell-o
• 1 1/2 cups hot water

Recipe

• 1 wash jars in hot soapy water. rinse well.
• 2 turn oven to 250 degrees. place jars upside down in 9x13 pan and place in oven. pour hot water around the jars, about an 1 1/2 inchs.
• 3 in water bath canner, add water half full.
• 4 place rack on the canner above the water. put lid on and heat.
• 5 in large stock pot mix lemon juice, sugar, pineapple juice, orange jello and hot water. stir until dissolved.
• 6 heat moderate heat until hot, add apricots and gently stir until hot.
• 7 heat seals in a separate saucepan of hot water.
• 8 fill hot jars leaving 2 inches of head room. use a knife blade to go on each side of jar to eliminate air pockets.
• 9 wipe rim and sides of jar with a clean hot wet cloth. place seal on jar and screw on ring tight. place in the rack in canner.
• 10 do this with each jar. i like to load the apricots and top off with hot syrup.
• 11 lower rack into canner, place lid. when water comes to a rolling boil over the jars, time for 20 minutes. lift out rack.
• 12 and place jars carefully on towelled counter out of drafts. when you hear the "pop" the jars have sealed.
• 13 you may also turn them upside down and leave them. they will seal from the pressure also.
• 14 you may freeze the additional syrup in ice cups and add to lemonade or ice tea.