Apricot & Carmelized Pineapple Pizza Sauce - The Perfect Puree of Napa Valley
For the Apricot Jam*: • 3 cups The Perfect Purée Apricot Puree, thawed • 1 (1 3/4 oz.) package powdered fruit pectin • 2 tbsp. lemon juice • 1/2 cups sugar Meth
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Cooking tools:
- Canning pot
- Mason jar
- Saucepan
- Whisk
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
- 3/4 cup Apricot Jam* (see recipe above)
- 1/3 cup brown sugar
- 1 tbsp. cornstarch
- 1/4 tsp. ground ginger
- 3 tbsp. cider vinegar
- 2 tbsp. ketchup
- 1/2 tsp. Worcestershire sauce
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