Apricot Jam on biscuit on blue plate
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Apricot Pineapple Jam

Sweet apricots and pineapple combine for an amazing jam!
Course Jams and Jellies
Cuisine American
Keyword apricots, canning, mellow, summer recipes, sweet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 64 (8 8-oz. jars)
Calories 67kcal
Author Marye Audet-White


  • 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