Grandma Gladys’s Apricot Pineapple Jam

• 4 c pitted and crushed fresh apricots (no need to peel); I crush the apricots using the food processor. It took about 2 pounds of apricots.
• 1 c crushed fresh pineapple, crushed in the food processor (if you buy one whole pineapple, you’ll have leftovers)
• 2 1/2 c sugar
• 2 T lemon juice
• 1 tsp vanilla
• 1 tsp kirsch (optional – but David Lebovitz suggests it)

Add the sugar and lemon juice to the apricots and pineapple and let sit for about 10 minutes then simmer, uncovered, skimming off foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.

Figure about 12-20 minutes for the jam to thicken. A candy thermometer should read about 220°F. Spoon the jam into half pint canning jars (you’ll need about 4). Refrigerate that which you’ll eat up in a few weeks and freeze the rest.