Pineapple Apricot Jam

For the pineapple apricot jam, peel the pineapple and remove the woody stalk. Cut the flesh into small pieces and place in a large pot.

Wash and dry apricots, cut in half and remove seeds, cut into pieces and add to pineapple. Add preserving sugar and let marinate overnight.

Puree fruit mixture with a blender and heat, bring to a boil and simmer for 5 minutes until bubbly, add lemon juice and apricot brandy, bring to a boil again.

Pour the pineapple-apricot jam into sterile jars with screw tops and seal immediately.

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