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Apricot Pineapple Jam
Sweet apricots and pineapple combine for an amazing jam!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 64 (8 8-oz. jars)
- 4 cups apricots chopped
- 2 cups crushed pineapple with juice
- 4 cups sugar
- 1/4 cup lemon juice
- 3/4 tsp almond extract
- 1 box low sugar pectin pink box!
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.
Serving: 1tablespoon | Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg