Recipe yields 4 half-pint jars.

Prep ahead:

• Prepare calcium water from Pomona pectin. Put 1/2 tsp calcium powder (the small package) and 1/2 cup water in a small jar with a lid. Shake well before using.
• Fill a canning pot with water, set the lid in place, and heat on high heat to a simmer while you're cooking the jam.

Make the jam

• Halve the apricots and remove pit, then dice. The skins should be chopped well. Measure 3½ cups of diced apricots into a saucepan. Add the pineapple, prepared calcium water and lemon juice; stir well.
  3½ cups apricots, ¼ cup lemon juice, 4 teaspoons calcium water
• Bring fruit to a full boil over medium-high heat, stirring occasionally. As it cooks, mash fruit until it reaches desired consistency.
• Meanwhile, thoroughly combine the sugar with the pectin powder (the large envelope) in a separate bowl.
  1 cup sugar, 3 teaspoons pectin powder
• When fruit is boiling, slowly add the pectin and sugar mixture, stirring vigorously for a couple of minutes to dissolve the pectin.
• Return to a boil and remove from heat.

Canning apricot jam

• While jam comes to a boil, remove the empty jars from the canner, draining the water back into the pot.
• Ladle hot jam into prepared jars leaving a ¼" headspace. A canning funnel makes this easy.
• Wipe the rim of the jar with a damp cloth to remove any jam that may have spilled. A clean rim is essential to a good seal.
• Place lids on the jar. Screw bands on finger tight.
• Use a jar lifter to gently place jars into the boiling water canner. Be sure to place a wire rack in the bottom of the pot to prevent the jars of jam from sitting directly on the bottom. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
• Process in a boiling water bath for 10 minutes. Add a minute to the boiling time for every 1,000' above sea level.
• Turn off the heat and remove the canner lid. Wait 5 minutes before removing jars to allow the jars' contents to settle.
• With a jar lifter, remove jars from water one at a time, being careful not to tilt the jars, and transfer to a solid, towel-covered surface.
• Allow to cool undisturbed 12-24 hours.
• Check seals. Lids should be solid and pulled down tight. (If they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash the outsides of the jars. Store in a cool, dry place.