(Makes about 2 quarts / 2 liters)

Make this jam on the weekend and enjoy it all week long.

 
     Chop the apricots roughly, place in a bowl, and cover them with water. Allow the apricots to soak for about 2 hours. Put the apricot mixture into a large saucepan, bring to boil, reduce heat and simmer, covered, for 30 minutes. Add the peeled, cored and finely chopped pineapple, cover and simmer for another 15 minutes. Put sugar into a large baking dish and place in a moderate oven (375-400° F / 190 - 200° C) for 7-8 minutes. Add the sugar to the apricot mixture and stir until the sugar is dissolved. Add the lemon juice and bring to a boil, reduce the heat to a steady simmer and cook for 30 minutes or until the jam jells (place a small amount on a sauce to see if it becomes firm). Pour into hot sterilized jars and seal or refrigerate.

 

(Approximately 3 Cups /6 dl)

Great to have this on hand in the refrigerator for weekdays and weekends.

     Beat the eggs and place them with the sugar into the top of a double boiler and stir until smooth. Gradually add the lemon juice and water and stir until combined. Add the lemon rind and roughly chopped butter. Place the double boiler over simmering water on the burner and simmer until mixture thickly coats the back of a wooden spoon. Pour into hot sterilized jars and seal, or store in the refrigerator.