Apricot Pineapple Jam with Pectin

This apricot pineapple 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 217°F degrees!

Canning is not hard to do. For more info, please visit my food blog:
http://foodiewife-kitchen.blogspot.com/2009/06/preserving-summer-strawberry-balsamic.html

Find all the pictures we have received for this Apricot Pineapple Jam with Pectin recipe.

You can also send us your own pictures for this recipe by clicking on the link below.