Apricot Pineapple Jam

Recipe by jensfavoritecookies.com
Jam made with fresh apricots and crushed pineapple.
Serves: 3.5 pints

Ingredients
apricots
1 large can crushed pineapple (about 2 cups)
1 box pectin (I used Sure Jell premium fruit pectin)
sugar

Instructions
Slice apricots and remove stone. Cut into quarters and place in blender, with skins still on. Blend just enough to break down fruit.
Open pineapple and drain well.
Follow directions in the pectin package for cooked apricot jam, substituting 2 cups of crushed, drained, pineapple for 2 of the cups of apricots.
(For example, it called for 6 cups apricots, and I used 4 cups apricots + 2 cups pineapple.) Be sure to follow directions exactly.
Carefully ladle jam into prepared canning jars, leaving just ⅛" space at the top. Cover with flat lids and rings.
Turn jars upside down onto a towel, and let sit for 20-30 minutes. This should be enough to seal the jars. After 30 minutes, turn jars right side up. If any jars did not seal, those should be kept in the fridge and eaten first.