| For the Apricot Jam*: |
| • |
3 cups The Perfect Purée Apricot Puree, thawed |
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1 (1 3/4 oz.) package powdered fruit pectin |
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2 tbsp. lemon juice |
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1/2 cups sugar |
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| Method for the Apricot Jam: |
| 1. |
Combine the puree, lemon juice and powdered fruit pectin in a saucepan. |
| 2. |
Stir and cook over medium heat until the mixture begins to bubble. You do not have to bring the mixture to a hard boil. |
| 3. |
Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute. |
| 4. |
Remove from heat and skim foam from top of jam. |
| 5. |
Pour into hot, sterilized, half-pint canning jars, and seal. |
| 6. |
Process the apricot jam for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool. |
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| For the Carmelized Pineapple sauce: |
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1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
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3/4 cup Apricot Jam* (see recipe above) |
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1/3 cup brown sugar |
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1 tbsp. cornstarch |
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1/4 tsp. ground ginger |
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3 tbsp. cider vinegar |
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2 tbsp. ketchup |
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1/2 tsp. Worcestershire sauce |
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| Method for the Carmelized Pineapple sauce: |
| 1. |
In a 2-quart saucepan, add all sauce ingredients; stir with wire whisk until blended. |
| 2. |
Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 5 to 7 minutes, stirring occasionally, or until sauce is thickened. |
| 3. |
Remove from heat and let cool before placing on top of store bought or fresh pizza. |
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