Apricot-Pineapple Jam with Pectin PRINT
This jam is my absolute favorite. The flavor has just the right amount of pineapple that compliments— and doesn’t overpower— the flavor of the sweet apricots.
I need to make more, before fresh apricots are out of season…it’s that good!
A few tips:
Plan on 2 hours, from start to finish. Sterilize the jars and lids in hot, simmering water.
You will need a set of long tongs or a can lifter (look for canning supplies).
Have clean cloths ready and a good set of oven mitts— the boiled jam reaches about 217F degrees!
Canning is not hard to do. For more info, please visit my food blog:
|5||cups of apricots, (approximately 12 apricots,skins removed and pitted--about 4 pounds)|
|1||medium sized pineapple, peel and core removed (about 1 cup)|
|6||cups sugar, divided (4½ cups and 1½ cups)|
Water bath canning pot and rack.
Clean jars, lids and rims.
Clean towels, long tongs and a jar lifter (or tongs with rubber grips)
Pot of water for metal lids and rims.
Bowl of ice water (to remove apricot skins)
To easily remove apricot skins, cut a small “x” at the bottom of each fruit.
Gently dunk into a pot of boiling water for 1-2 minutes.
Remove, with a slotted spoon.
Starting with the “x”, peel the skins off by sliding with your thumbs. It’s that easy!
Using a food processor (or by hand, if you prefer), pulse the apricots until they are chunky smooth— not pureed. You want bits of apricot for texture.
Strain the apricots and reserve the juice.
For the pineapple:
NOTE: I used fresh pineapple. You could try canned, but I think fresh pineapple tastes the best.
Trim the pineapple by removing the top, cutting off the shell and then cutting into quarters.
Removing the core, is easier.
I like to use my food processor, but you can cut the pineapple, by hand. I pulse the cut pineapple until it’s fine but not pureed.
Strain the pineapple, reserving the juice with the apricot juice. I ended up with about 3/4 cups juice.
In a large pot, add the fruit, box of pectin and 1 1/2 cups sugar. Combine and bring to a low boil.
Slowly stir in the remaining sugar. Add 1/2 cup of the reserved juice. Bring to a continuous roll, stirring frequently, so it doesn’t stick.
Bring to a gel stage (approximately 10 minutes).
I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it’s ready.
Pour into sterilized clean class jars with lids.
Set the filled jars in a rack, covered by at least 2” of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil.
Remove from the pot, carefully, with a jar lifter onto a clean towel.
Listen for the “pop” of the vacuum on the lids…and/or press a finger on the top. If it’s firm, you have a good vacuum.
If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.