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Apricot/Pineapple Jam


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Rate this recipe 3.2/5 (11 Votes)


  • 1 can (14 oz) crushed pineapple, well drained
  • 1 1/4 cups chopped apricots
  • 3 3/4 cups sugar
  • 4 tbsp lemon juice
  • 1 pouch Certo liquid fruit pectin



Step 1

Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in lemon juice and Certo liquid. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids. Let stand at room temperature until set (may take up to 24 hours). Store in freezer or up to 3 weeks in the fridge.


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