Dublin Core

Title

Apricot-Pineapple Marmalade

Subject

dried apricots

crushed pineapple

water

sugar

paraffin

Description

Card 1 Front of recipe RCA0009-20260629-0047

Apricot-Pineapple Marmalade

1 (16oz) pkg dried apricots, chopped
1 (20z) can crushed pineapple
2 c. water
1 c. sugar

① Coarsely chop apricots by snipping with wet scissors
② In large pan combine apricots, undrained pineapple &
water. Bring to a boil. Cover, simmer 15 min.
③ Stir in sugar to dissolve. Cover & simmer 15-20 min longer,
or until apricots are tender & marmalade is thick. Stir frequently.
④ Pour marmalade into 4 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to manufacturer's
directions; or cool & store, covered, in the refrigerator.
⑤ Use on toasted muffins, toast, or as a filling for cakes.

Makes 1 quart.

Card 1 Back: blank

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# Apricot-Pineapple Marmalade

*Makes 1 quart*

## Ingredients

- 1 (16 oz) pkg dried apricots, chopped
- 1 (20 oz) can crushed pineapple
- 2 cups water
- 1 cup sugar

## Instructions

1. Coarsely chop apricots by snipping with wet scissors.
2. In a large pan combine apricots, undrained pineapple, and water. Bring to a boil. Cover; simmer 15 minutes.
3. Stir in sugar to dissolve. Cover and simmer 15–20 minutes longer, or until apricots are tender and marmalade is thick. Stir frequently.
4. Pour marmalade into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions; or cool and store, covered, in the refrigerator.
5. Use on toasted muffins, toast, or as a filling for cakes.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0009-20260629-0047

Coverage

Washington, US Wisconsin, US