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