Old fashioned, homemade, apricot pineapple jam recipe is sweet and mellow with bright fruit flavors. Great on an
Table of Contents
Apricot Pineapple Jam
Hey friends, this is Deb from Bowl Me Over. While Marye's away living it up and enjoying her Alaskan cruise, I thought I'd stop by and share another recipe!
You may remember last year I stopped by and shared my recipe for Strawberry Margarita Jam. This year I decided to share another recipe for preserves and I know you're really going to love it!
Every year my hubby Dan and I visit a u-pick farm just south of Fresno and pick our fill of apricots. We will gather 30 pounds of them and not one will ever go to waste!
I make several batches of Apricot Jam and all of our lunches are filled with fresh fruit for the next month. It's such a treat!
The recipe I'm sharing today combines fresh apricots and canned crushed pineapple. It's an old-fashioned recipe that I've adapted from my friend Michelle. Next to Strawberry Jam, it's the most requested recipe I make!
Just in case the thought of making preserves and canning seems intimidating, take a moment and click here - How to Make Jam. I share all of my tips and tricks! It will answer your questions and give you the confidence you'll make to make this recipe!
Grocery list for Jam Recipe
- apricots
- crushed pineapple
- sugar
- lemon juice
- almond extract
- one box low-sugar sure-jell pectin
Do the apricots need to be peeled?
No, I wouldn't do that to you, I promise! There's no need to peel the apricots. You'll simply slice them in half and remove the stone. Then give them a good rough chop.
How long does apricot jam last?
Properly sealed and processed, this jam will last six months to a year. Now I'm here to tell you that it won't last that long in your pantry at all because it will be gobbled up so quickly!
Everyone loves homemade jam!
Does jam go bad if left out?
Once you've opened the jar and broken the seal it should be refrigerated. If you leave it on the counter (after opening) it will only last about two weeks. Pop it in the fridge after opening.
How can you tell if jam or jelly has went bad?
If there is mold on top of the jam or an odor, it's obviously spoiled. It's best to discard the jar.
Steps to make Apricot Pineapple Jam
- Slice the apricots in half and remove the stone. Roughly chop. Measure 4 cups.
- Sterilize jars, rings and lids. In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract.
- Measure 5 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil add the remaining sugar. Continue stirring constantly and return it to a boil.
- When it comes back to a hard boil, continue boiling it for exactly one minute.
- Remove from the stove & immediately ladle into sterilized jars.
- Use a damp cloth and wipe off the top of the jars to remove any jam that may have spilled on the top.
- Place lids on jars and screw them on tightly.
- Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.
More delicious jam and jelly recipes!
These jam and jelly recipes are the most popular on my blog. They are tried and true recipes that I know you'll really enjoy!
- Ja Makin' Me Crazy Mango - it's juicy and delicious, packed with fresh mangos, raspberries and island spices!
- Christmas in July Pepper - everyone loves this jam! It's sweet and spicy, terrific on a bagel or
pour it over cream cheese and serve with crackers for an easy appetizer. - Strawberry Rhubarb - my hubby loves this jam so much, he won't let me give any of this jam away! No joke, it's that good!
- Orange Jelly - this one is absolutely gorgeous and so sweet! It's like a taste of California Sunshine!
BEST Apricot Pineapple Jam Recipe
I hope you really love this recipe! I specialize in easy casual eats, if you'd like more recipes like this, please visit me on Bowl Me Over!
Apricot Pineapple Jam
Print Add to CollectionIngredients
- 4 cups apricots, chopped
- 2 cups crushed pineapple, with juice
- 4 cups sugar
- ¼ cup lemon juice
- ¾ tsp almond extract
- 1 box low sugar pectin, pink box!
Instructions
- Wash the apricots well. Slice them in half and remove the stone. Roughly chop. Measure 4 cups.
- Sterilize jars, rings and lids.
- In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract.
- Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil add the remaining sugar. Continue stirring constantly and return it to a boil. When it comes back to a hard boil, continue boiling it for exactly one minute.
- Remove from the stove & immediately ladle into sterilized jars.
- Use a damp cloth and wipe off the top of the jars to remove any jam. Place lids on jars and screw them on tightly.
- Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.
Angie
When your mixing the sugar with surejell do you mix the quarter cup or the larger amount of sugar first
Debra Clark
You'll add the 1/4 cup sugar mixed with sure-jell first. Then AFTER it comes to a rolling boil you'll add the remainder of the sugar. Follow the directions from there. Enjoy the jam!
Shirley
Used your recipient for apricot pi neap;le jam..exactly…it did not jell. Do I boil it again? How can I save it?
Deb - Bowl Me Over
Hi Shirley - thanks for checking. I have a couple quick questions. When did you make the jam? Today or yesterday? Often times this jam will take up to a week to completely set. If after a week it hasn't set, then here's what you need to do - If your jam is too runny, remove it from the jars and pour it back into a large pot. Add another package of pectin and bring the preserves to a boil. Boil it EXACTLY one minute, remove from heat and ladle back into clean sterilized jars and seal.
Jean
At top part of the recipe for apricot pineapple jam you say to use 5 cups sugar, 1/4 cup removed, but then in recipe format you say 4 cups sugar, 1/4 removed. What is the correct amount?
Marye
It's 4 Jean, sorry about that.