Apricot Pineapple Jam

Tis the season for making jam, and this apricot pineapple jam is a good one to have! I love it on toast, but I think it shines the most on duck, and roast pork.

Apricots are delicate, and not always in season, so mid summer is the best time to make this jam. Pineapple is easy, since you can use either fresh, or canned.

One of my favorite things to do is make a variety of jams and jellies throughout the year to have on hand. It gives us a nice variety, but it also means that I always have some small impromptu gifts at a moments notice.

I usually do my jams in half pint jars, but also do some quarter pints so that I can make a mix-and-match basket.

These make top-tier homemade gifts.

Ingredients for apricot pineapple jam

• Fresh apricots
• Pineapple – fresh or canned
• Sugar
• Lemon juice. Fresh lemon juice works, but believe it or not, bottled lemon juice is preferred for canning, because it is bottled at a consistent pH. 
• Powdered pectin

Can this jam be made without sugar?

Not with this recipe. This recipe, using this pectin, is formulated for sugar, which helps the jam set. Since jam is typically used by the teaspoonful, I feel like it’s a pretty good use of sugar, especially since sugar helps preserve the jam.

If you do want to make sugar free jam, similar to this sugar-free strawberry jam, you’ll want to use a recipe specifically formulated for low or no sugar, and a sugar-free fruit pectin powder.

Can we substitute dried apricots?

I’m not saying you can’t, but I haven’t tried it, so I have no idea how that would go.

Do apricots need to be peeled? 

While you can peel apricots, they’re not like peaches. The skin is tender, and not really noticeable in the jam, so it’s a step I would skip. 

How is apricot jam canned?

We’ll cover the specifics for canning this recipe below, but the overview of canning jam is that a boiling-water canner is used, rather than a pressure canner. 

This is basically a stock pot, tall enough to cover the jars with water, and with a rack inside. 

You will fill this pot partially full of hot water, lower your prepared jars in, and add more water if needed, to bring the level in inch or so over the tops. 

After the jars are in and the water level is right, place the lid on top, and bring it to a boil. Pretty simple!

With that, let’s get on with the recipe.

How to make apricot pineapple jam

1. Pit the apricots easily, by cutting around the equator of the fruit, and simple pulling the pit out. Ripe apricots will almost fall out, whereas less ripe apricots may need a little convincing.
   
   
2. Give the apricots a quick whirl in a blender or food processor, or use a stick blender to blend.
3. Measure out the fruit, and add to a large pot (at least 4 quarts).
   
   
4. Add pineapple, lemon juice, and pectin, and stir until pectin is dissolved.
5. Heat over medium-high heat, until mixture is boiling. This may look more like popping and spitting, since the mixture is fairly thick. Just get it as close to a rolling boil as possible.
6. Stir in sugar, all at once, until sugar is dissolved.
   
   
7. Bring back to a full rolling boil, and boil for 1 minute.
8. Remove from heat and skim foam from the top.

To can:

1. Ladle jam into clean jars, leaving 1/2 inch headspace.
   
   
2. Wipe jar rims with a soft cloth to remove any jam splatters or debris.
3. Screw bands and lids down firmly.
4. Place in a hot water bath, and bring to a rolling boil.
5. Boil pint jars for 20 minutes, or half pint jars for 15 minutes.
6. Remove from heat and let cool.
7. When jars are cool enough to handle, remove from water bath, and place on a counter top to finish cooling.
8. If removing hot, hot jars from the canner, be sure to protect them from drafts by lining the counter top with a towel, and covering them with a second towel. 
9. After 24 hours, wash jars with hot soapy water if needed (mine always have mineral residue from our hard water on them), check seals, and store in a cool place, out of direct light.

This homemade jam is sweet and fruity. You can use it like any other jam. It’s so good with butter on an english muffin. Or use it to make a homemade glaze for chicken, duck, pork, etc. 

More recipes for you:

• The easiest blueberry Jam
• How to make Peach Jam
• Pineapple Jam Recipe
• How to make sour cherry jam
• Carrot Cake Jam

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