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
Storage:Store unopened jars in a cool dark place. Once jam is unsealed refrigerate for up to a week or so.Tips:
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.