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Apricot Pineapple Jam with Pectin

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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

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Rate this recipe 4/5 (28 Votes)

Ingredients

  • 5 cups of apricots, (approximately 12 apricots, skins removed and pitted, about 4 pounds) and chopped
  • 1 medium sized pineapple, peel and core removed (about 1 cup)
  • 1 box pectin
  • 6 cups sugar, divided (4 1/2 cups and 1 1/2 cups)
  • 1 pat butter

Details

Servings 5
Preparation time 20mins
Cooking time 120mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

EQUIPMENT NEEDED:
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)

PREPARE THE APRICOTS:
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!

UPDATE: I found a faster way to peel apricots. Cut them in half, pit them and place them (face down) onto a foil-lined baking sheet. Cut an "X" on top of each apricot, with a knife. With the rack on it's highest position, broil for 5-6 minutes.
Remove, allow to cool until safe to hold in your hand. Grab the skin on the "x" and pull off. 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.

PREPARE 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.

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