Making jams and jellies is an old fashioned skill that's easy to learn. There's no better recipe to start with than this one!
Table of Contents
❤️ Why you'll love it
- A great way to enjoy fresh fruit flavor all year-'round!
- Sweet and mellow apricot perfectly balances bright pineapple.
- Easy to follow jam recipe, even if it's your first time making it!
Apricot pineapple jam is flavorful like summertime, and if it's not a classic recipe in your family already, it's about to become one. There is nothing sold in grocery stores that comes close to comparing with the goodness of homemade jam!
🥫 Storage
Properly sealed, homemade apricot pineapple jam will last 6 months to 1 year. Keep unopened jars of jam in a dark, cool place—room temperature is fine as long as it's not in any path of sunlight.
As one of our favorite jams, I like to make a whole bunch and open them periodically throughout the year, whenever we're feeling like enjoying something special and yummy. (Homemade jam also makes a great, last-minute gift idea!)
However, once you've opened the jar and broken the seal you must store it in the refrigerator. It'll keep for up to 3 months, but it likely won't last that long... it'll be gobbled up quickly! If you accidentally leave it at room temperature (after opening) it will only keep for about 2 weeks.
📖 Variations
- You can use equal amounts of fresh-squeezed orange juice in place of the lemon juice for a slightly more tropical flavor.
- Some people like to use this recipe but replace the apricots with fresh peaches—it gives a similar flavor, but I'll admit, I'm partial to the apricot!
- To thicken your jam without pectin, let it simmer at a low temperature until it's reduced and thick. It will take a long time, but as the moisture evaporates, you'll be left with a thicker jam. Chia seeds can also aid in the thickening process. However, the method in this homemade apricot jam recipe (with pectin) is definitely the easiest and quickest!
- Use delicious apricot pineapple jam for toast, English muffins, PB&J, scones, and as filling for thumbprint cookies! Or, get super creative and use it to fill homemade danish pastries. With jam so good, you're going to want to eat it on everything!
💭 Things to know
Expert Tip: Don't swap the sugar or reduce the amount listed in the recipe. Jam relies on the thickening and preserving power provided by the sugar content (the pectin, fructose, and sugar that you add.) By using less sugar than indicated or a sugar alternative, your jam may not set properly—or worse, it might mold!
- Before getting started, sterilize your canning equipment by soaking it in hot, soapy water. The thin, metal lids shouldn't be reused. However, the metal rings are okay for reuse as long as they aren't dented or rusty.
- Super cold fruit can alter the cooking time, so for best results, make sure your apricots and fruit juice are at room temperature before cooking.
- On that note, timing is important when making homemade jam! Have your phone nearby to set a timer—or, ask Alexa to do it!
- It's important that your water bath comes to a full rolling boil. That means that the water is bubbling very vigorously.
- Make sure that you use a stock pot large enough in which to fully submerge your jars of delicious apricot jam, keeping in mind that the jar will displace some water and make the level rise! They won't seal properly if not submerged in boiling water, but you also don't want to accidentally cause an overflow.
- Use caution when working with hot jam and hot jars. It all gets really, really hot.
👩🍳 FAQs
It's all in the size of the fruit! Jelly is made with fruit juice, and preserves are made with large chunks of fruit. Delicious jam is right in the middle, made with small pieces of mashed fruits.
Yep! It's super important for your health to properly seal the jars. If you push down on the button on the lid (after the jars have cooled) the button should not pop back up. If it does, remove the lid, wipe around the rim of the jar, re-seal, and boil again.
In homemade jam recipes, you want to use fresh, ripe fruit. The apricots shouldn't be too hard, and they definitely shouldn't be overripe. Otherwise, the flavor will be off.
📚 Related recipes
- This Strawberry Jam recipe is nicknamed "Margarita on Toast" and it's unlike any jam you've ever eaten—in the best way possible. A must-try!
- Sweet and smoky, Homemade Dried Fig Jam gets a bit of an update with a touch of chipotle peppers and special Black Mission figs.
- With crackers, on french bread toast, and even slathered over a juicy burger, Onion Bacon Jam is the best savory jam you'll eat—probably ever!
Here are even more jam recipes from one of my favorite blogs, Bowl Me Over.
- 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!
Does the idea of making your own, homemade apricot jam seem intimidating? Take a moment and click here - How to Make Jam
🍽️ Serve with...
📞 The last word
Homemade jams and jellies seem intimidating but once you try it you'll be hooked!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Apricot Pineapple Jam
Print Pin Recipe Rate RecipeIngredients
- 4 cups apricots, chopped
- 2 cups crushed pineapple, with juice
- 4 cups sugar
- ¼ cup lemon juice
- ¾ teaspoon 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 rims of jars to remove any jam. Place lids on jars and screw them on tightly. Jam on the rims will keep them from sealing properly.
- Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.
Notes
- Serving size is 1 ounce.
- Don't swap the sugar or reduce the amount listed in the recipe.
- Before getting started, sterilize your canning equipment by soaking it in hot, soapy water.
- The thin, metal lids shouldn't be reused.
- Super cold fruit can alter the cooking time, so for best results, make sure your apricots and fruit juice are at room temperature before cooking.
- Have your phone nearby to set a timer—or, ask Alexa to do it!
- It's important that your water bath comes to a full rolling boil.
- Make sure that you use a stock pot large enough in which to fully submerge your jars of delicious apricot jam. They won't seal properly if not submerged in boiling water.
- Use caution when working with hot jam and hot jars. It all gets really, really hot.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published July 26, 2019. Last updated July 18, 2022 for editorial content.
Cheryl says
How many tablespoons in the pink box or how many grams is the pink box of pectin you are referring to? There are two sizes.
Marye says
1.75 ounces. Hope this helps.
Kim says
Do I need to peel the apricots first?
Marye says
Nope, you don't.
Dianne in Canada says
Hi Mary. First of all LOVE you recipes I received, made lots.
I have heard of oven-method sealing jars. What is the process and would it work for jams and jellies?
Marye says
I haven't done it that way so I am not sure. Check the Ball Blue Book site and see what they say. 🙂
Spinnin Jenny says
Are you using canned, crushed pineapple or fresh pineapple? How much of a fresh pineapple would it take to get the required amount in the recipe?
Marye says
Canned. I've never done it with fresh so I am not sure.
Kelli says
I made this again this year without adding the almond extract and it’s wonderful! Thank you for the recipe.
Samantha says
Can you use regular pectin?
Marye says
No. Be sure to use what's called for in the recipe.
Charissa says
You can't find this flavor in the stores that taste this good. I'm very excited. Some people may want to put less almond extract in but it was fine by me.if you buy this in the store then please take the ti.e to make it yourself, you won't be disappointed.
Marye says
Thanks Charissa!
Kelli says
The almond extract hid the taste of the apricot. I’ll omit that in the future.
Rosie says
In the recipe you say to put 2 cans of crushed pineapple in but you don't say
what size can. There are two size cans 20oz./ 8oz.
please let me know so I can write it on my copy.
thank you Rosie
Debra Clark says
Hey Rosie - I'm sorry, but you've misread the instructions it says two cups of crushed pineapple in the recipe card, not 2 cans. Enjoy the recipe!
Angie says
When your mixing the sugar with surejell do you mix the quarter cup or the larger amount of sugar first
Debra Clark says
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 says
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 says
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 says
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 says
It's 4 Jean, sorry about that.