URGENT CORRECTION: Apricot Pineapple Jam Recipe

I am SOOOOOO sorry --- I put up the recipe for the apricot-pineapple jam and TOTALLY left out the pectin (what makes it thick) -- Poor Sister Pack made it without the pectin (thanks to my recipe) and it turned out like syrup.  Also, Brother Mathews, I would imagine when I gave this to you last year yours probably was runny as well.  I'm SO SORRY!

Anyway, here is the actual CORRECTED recipe:

APRICOT PINEAPPLE JAM

You do NOT have to peel the apricots.

Take out the pit of the apricot by cutting around the center (along the line).

Throw the apricot halves into a blender.  Pulse it until desired consistency (with or without chunks).

In a big pan on the stove, mix together four cups of blended apricot, 1 cup crushed pineapple, 1/2 cup lemon juice and 1/2 tsp butter and 1 box of pectin (that is what I left out in the other recipe).

Stir on high and bring to a full rolling boil (stirring constantly).

Add 8 cups of sugar and bring to another rolling boil.  After it comes to that rolling boil, time it for 4 minutes and then pour into sterilized pint canning jars, clean around the top and put on lid and ring and tighten.  No need to water bath it if you do it this way.  They will seal and be fine just like this.

Leave for 24 hours without moving or touching.

DONE!

Again, so sorry for anyone who might have used the other recipe (hopefully no one did).

Susan