Apricot Pineapple Jam with Lion House Rolls

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Apricot season has ended.

I'm glad we had several friends willing to share their harvest. And now, I would like to share with you our family's absolute favorite jam recipe, apricot pineapple. It used to be printed with the MCP pectin instructions, but for some reason, it's not there anymore. It would be a true shame if this recipe were lost, so feel free to make this jam and share the recipe with your friends and family.

We made quite a few batches this year. I pitted and pureed, and Katie did the rest. We ended up with about 30 jars of jam. One would think that many jars would last us until next summer. However, an opened jar doesn't last very long in our house, especially with our growing kids. I think I need to initiate a rationing program.

Or, better yet—a reward program.
"Yes, you may have some toast with apricot pineapple jam...as soon as you clean your room."

After we finished making the jam, I was in the mood to bake something to go with it. I immediately thought of my favorite rolls from the historical Lion House Pantry in downtown Salt Lake City. These rolls are incredible. They are light, airy, and buttery. And, what I love most is the shape. They sort of remind me of those of those round bales of hay. I'd post a photo of them, but I couldn't find a good one online, not even on the Lion House Pantry website. But, just try to imagine a roll looking like this.

This past year, the Lion House started selling a box mix of their rolls. Even though homemade is always better than a mix, I considered buying a box. But then it occurred to me, the recipe might be online. It was! I also found this video where a Lion House pastry chef, demonstrates the rolling technique to achieve the signature shape.

The rolls I made tasted just like what you would buy at the restaurant. However, I need a little more practice to achieve the signature shape. As rolls go, mine look perfectly fine, but they did have these little ends sticking out. I also ended up covered in the flour and butter. Once we spread on the apricot pineapple jam, we couldn't control ourselves, and the rolls were scarfed up in no time. I think I might volunteer to make the rolls at the annual family gathering at Thanksgiving.

Yep, I don't think it will be too long before we run out of jam.

Seriously, these rolls are heaven. Just looking at the picture
makes me want to make more.

Apricot Pineapple Jam
Recipe from an old MCP Pectin package

Ingredients:

• 3 cups pureed apricots (including peels)
  
• ½ cup lemon juice
  
• 1 pkg. MCP pectin
  
• 2 ½ cups pureed crushed pineapple (with juice)
  
• 8 cups sugar
  

Mix fruit pulp and lemon juice in large pot. Sprinkle in pectin and stir thoroughly to dissolve, scraping sides (3-5 minutes). Place over high heat and bring to a boil, stirring constantly to prevent scorching. Add sugar and mix well. Continue stirring and bring to a full rolling boil. Boil exactly 4 minutes. Continue to stir constantly. Remove from heat. Pour into sterilized jars. Put on boiled lids and rings*. Turn upside down for 15-30 minutes (listen for seal).

*Place flat lids in saucepan with water. Bring to boil, and remove from heat. Let stand in hot water until ready to use. Drain well.

Lion House Rolls
Recipe from ksl.com

Ingredients:

• 2 cups warm water
  
• ⅔ cup nonfat instant dry milk
  
• 2 Tbsps. dry yeast
  
• ¼ cup sugar
  
• 2 tsps. salt
  
• ⅓ cup butter, softened
  
• 1 egg
  
• 5 cups flour
  

In the large bowl of an electric mixer, combine water and milk powder. Add the yeast to this mixture. Add sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase speed to medium and mix for 2 minutes. Stop the mixer and add 2 more cups of flour mixing on low until ingredients are wet and then on medium for 2 minutes. Add ½ cup flour and mix again. The dough should be soft, not overly sticky, and not stiff. Scrape the dough off the sides of the bowl and pour approximately 1 Tbsp. vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased baking pans (parchment lined pans or Silpat also work well). Let rise in a warm place until the rolls are double in size (approx. 1-1 ½ hours). Bake in a preheated oven at 375° for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot.